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A NEW BOOK OF COOKERY 



A NEW BOOK OF 
COOKERY 



BY 
FANNIE MERRITT FARMER 

Of Miss Farmer's School of Cookery 

Author of "The Boston Cooking School Cook Book' 
"Food and Cookery for the Sick and Conva- 
lescent," AND " ChAFING-DiSH POSSIBILITIES " 



Eight Hundred and Sixty Recipes, covering the 
Whole Range of Cookery, Eight Colored 
Plates, and Two Hundred and Twenty- 
six Halt-Tone Illustrations 



BOSTON 

LITTLE, BROWN, AND COMPANY 

1912 






Copyright, 1912, 
By Fannie Merritt Farmer. 



All rights reserved 
PubUshed, October, 1912 



THE UNIVERSITY PRESS, CAMBRIDGE, V. S. A. 



©CU328478 



" The art of cookery, when not allied with a degenerate 
taste or with gluttony, is one of the aiteria of a peoples 
civilization." 

" We grow like what we eat ; 

Bad food depresses, good food exalts us like an 
inspiration." 



PREFACE 

WITH the advancement of the art of cookery, 
it has become impossible to compress within 
the limits of a single volume the wealth of material 
which is at hand. It is now seventeen years since 
The Boston Cooking-School Cook Book was first 
published. Since that time it has been frequently 
revised and a large number of new recipes added, 
first in the form of an appendix and addenda, later 
incorporated in logical order throughout the volume. 
But the results of the labors and experiments of 
the last seven years have, I believe, justified the 
publication of an entirely new work. It will be 
understood that this new work is in no sense a sub- 
stitute for my earlier one, but rather a sequel. 
It is, let me repeat, a comprehensive survey of the 
progress of the last few years and contains recipes 
economical and simple as well as expensive and elab- 
orate, covering the whole range of cookery. 

My earnest hope is that the book will fulfil a 
real and vital need. I cannot send it forth without 
an expression of sincere appreciation for the kindly 
aid of enthusiastic pupils and devoted teachers. 

F. M. F. 

Boston, September, 1912. 



TABLE OF CONTENTS 



Chapter Page 

I How TO Measuke and Combine 

Ingredients 1 

II Beverages 5 

III Raised Bread Mixtures ..... 14 

IV Quick Breads, Muffins, and Dough- 

nuts 25 

V Cereal, Cheese, and Vegetarian 

Dishes 38 

VI Eggs 53 

VII Soups and Soup Accompaniments . 64 

VIII Fish 79 

IX Beef 107 

X Lamb and Mutton 120 

XI Veal and Sweetbreads 125 

XII Pork 132 

XIII Poultry 139 

XIV Game 146 

XV Stuffings for Game and Poultry . 151 

XVI Meat and Fish Sauces 154 

XVII Vegetables 161 

XVIII Potatoes 182 

XIX Salads 194 

XX Salad Dressings 212 



TABLE OF CONTENTS 



Chapter Page 

XXI Entrees 219 

XXII Hot Puddings 245 

XXIII Pudding Sauces 257 

XXrV Cold Desserts 265 

XXV Frozen Desserts 281 

XXVI Pastry and Pies 304 

XXVII Pastry Desserts 312 

XXVIII Gingerbreads, Cookies, AND Wafers 31& 

XXIX Cake 328- 

XXX Cake Fillings and Frostings . . . 345 

XXXI Confections 355 

XXXII Hors-d'CEuvees 372 

XXXIII Sandwiches 381 jl 

XXXIV Fruits: Fresh, Preserved, and 

Canned 391 

XXXV Pickling 401 

XXXVI Suitable Combinations for Serv- 
ing 411 

Index 421 



ILLUSTRATIONS 

Planked Rump Steak. In Color .... Frontispiece 

FACING PAGE 

Necessary Utensils for Correct Measurements 2 

Five O'clock Tea Tray 3 

Accompaniments to the Five O'Clock Cup of Tea 3 

Luncheon Coffee 8 

Swedish Nut Wafers, Marguerite Squares, Peanut 

Wafers 8 

Marshmallow Chocolate . 9 

Iced Fruit Juice 9 

Moette Punch 12 

Fruit Punch with Whipped Cream 12 

Ginger Ale Cup 13 

Claret Cup . 13 

Currant Loaf 16 

Cincinnati Coffee Bread 16 

The Method of Rasping 17 

Rasped Rolls 17 

The Shaping of Crossett Rolls 20 

Crossett Rolls 20 

Butterfly Rolls 21 

Moravian Bread ready for the Oven 21 

Fried Bread , 24 

Raised Doughnuts 24 

The Shaping of Holland Brioche Cakes .... 25 

Holland Brioche Cakes 25 

Hot Cross Buna 30 

Swedish Wreaths " . 30 

Cream Wafers 31 



xii ILLUSTRATIONS 

FACING PAGE 

AfteAoon Tea Doughnuts 31 

Fried Rice ' . . 40 

Little Brahmins 40 

Little Ducklings 41 

Shapleigh Luncheon Cheese 41 

Pimiento Cheese Wafers 46 

Walnut Deceits 46 

Piquante Cheese Crackers 47 

Pea Roast with Carrot Timbales 52 

Mock Sausages with Fried Apple Rings .... 52 

Baked Eggs with Pimiento Potato 53 

A Group of Dishes for Eggs, Vegetables and 

Entrees 53 

Windsor Eggs 62 

Jellied French Poached Eggs 62 

Bouillon Cups 63 

Toasted Triangles 63 

Mock Cassava Bread in the Making 76 

Mock Cassava Bread 76 

Pulled Bread 77 

Hominy Croutons 77 

Scallop Cocktail 84 

Sardine Cocktail 84 

Broiled Pompano, Cucumber HoUandaise ... 85 

Shattuck Halibut 85 

The Preparing of Stuffed Turbans of Flounder . 94 

Stuffed Turbans of Flounder 94 

Fillet of Flounder in Paper Cover ready for Oven 95 

Fillet of Flounder in Paper Cover 95 

Petite Halibut, Lobster Sauce 98 

Moulded Rolled Fillet of Halibut 98 

Iroquois Steak 99 

Tournadoes of Beef 99 

Planked Sirloin Steak 108 

The Larding of a Fillet of Beef 109 



ILLUSTRATIONS xiii 

FACING PAGE 

Cold Roast Beef a la Shapleigh 109 

Lamb Chops a la Rector 122 

Tournadoes of Lamb ready for Cooking .... 122 

Mutton Duck ready for Oven 123 

Mutton Duck Garnished for Ser\dng 123 

Loin of Veal Allemande ready for Oven .... 128 

Loin of Veal Allemande 128 

Kernels of Pork 129 

Roast Crown of Pork 129 

Frosted Ham. In color 136 

Little Roast Pig 140 

Moulded Jellied Chicken 140 

Canadian Meat Pie 141 

Chicken Pie, Country Style ". . 141 

Planked Boned Chicken 144 

Ambassadrice Capon 144 

Knickerbocker Supreme of Chicken 145 

Chicken a la Cadillac 145 

Larded Breasts of Guinea Chicken 148 

Squabs en Casserole 148 

French Artichoke, Vinaigrette Sauce 162 

Peppers Stuffed with Fresh Green Corn .... 162 

Arlington Asparagus 163 

Asparagus, Mousselaine Sauce 163 

Moulded Spinach 174 

Moulded Spinach on Artichoke Bottoms .... 174 

Radishes Cut for Garnishing 175 

Delmonico Tomatoes 175 

Jellied Vegetable Ring 184 

Vegetable Panachee 184 

Potatoes a la Suisse 185 

Lorrette Potatoes 185 

Nut and Potato Croquettes 192 

Piedmont Potato Croquettes 192 

Rector Salad ' 193 



xiv ILLUSTRATIONS 

FACING PAGE 

Carlton Salad 193 

Indian Salad. In Color 196 

Spring Salad. In Color 196 

German Tomato Salad 198 

Huntington Salad 198 

Celery Salad Bonne Femme 199 

Flemish Beauty Salad 199 

Asparagus Salad, I. In Color .......... 200 

Easter Salad. In Color 200 

Parisian Grape Fruit Salad 202 

Touraine Grape Fruit Salad 202 

Cherry Nut Salad 203 

Campestris Salad 203 

Grape Fruit Jelly Salad 206 

Banana Salad 206 

Ginger Ale Salad 207 

Los Angeles Fruit Salad 207 

Scallops en Brochette 220 

Cutlets of Ham Alexandria 220 

Chicken a la King 221 

Chicken and Mushroom Timbales 221 

Lining of Mould for Traymore Timbales .... 224 

Traymore Timbales 224 

Lobster Boats 225 

Crab and Mushroom Vol-au-Vent 225 

Sweetbreads a la Root 228 

Sweetbreads Monroe 228 

Pear Conde, Compote of Rice 229 

Waldorf Sweetbreads 229 

Macedoine in Aspic. In Color 234 

Moulded Fish in Aspic 238 

Dressed Cucumber 238 

Preparation of Stuffed Smoked Tongue .... 239 

Sliced Stuffed Smoked Tongue 239 

Boned Turkey 242 



ILLUSTRATIONS XV 

FACING PAGE 

Slices of Boned Turkey and Cubes of Garnished 

Aspic 242 

Snow Eggs 254 

Sterling Fruit Pudding 254 

Irish Plum Pudding 255 

Irish Plum Pudding steamed in Ring Mould and 

garnished for Christmas 255 

Fancy Cutters, Pans and Moulds 260 

Charlotte Russe in the Making 261 

Charlotte Russe 261 

Jelly Panachee 272 

Cold Pineapple Souffle 272 

Macedoine of Fruit 273 

Jellied Fruit, Moulded 273 

Utensils for Freezing 282 

Standish Pudding 283 

St. Valentine's Pudding 283 

Montrose Pudding 286 

Strawberry Ice Cream en Surprise 286 

Lighted Ice Cream 287 

Macaroon Basket filled with Ice Cream .... 287 

Pistachio Parfait 294 

Grape Fruit Cocktail with Mint Balls 294 

Pineapple Coupe 295 

Coupe Caruso 295 

Parfait Amour 298 

Cognac Pear Coupe 298 

A Tray of Pastry Novelties 299 

Mock Mince Pie 302 

Pumpkin Pie 302 

Chocolate Custard Pie 303 

Marlborough Pie 303 

Devonshire Pie 316 

Mont Blanc 316 

Keswick Gingerbread 317 



XVI ILLUSTRATIONS 

FACING PAGE 

Nut Oatmeal Cookies 317 

Peanut Bars 320 

Peanut Macaroons 320 

Marshmallow Teas ready for Oven 321 

Marshmallow Teas 321 

Chocolate Walnut Wafers 324 

Peanut Wafers 324 

The Rolling of Swedish Nut Wafers 325 

Swedish Nut Wafers 325 

Gratan Mocha 328 

Vienna Cake 328 

Birthday Cake for a Three-Year-Old 329 

Raised Loaf Cake 332 

Devil's Food Cake 332 

Lady Baltimore Cake 333 

Lord Baltimore Cake 333 

Butterfly Cake. In Color 336 

Anniversary Cake 338 

Christmas Cakes 339 

Ornamented Wedding Cake 339 

Anniversary Cake. In Color 342 

The Salting of Filberts 356 " 

Chapin Chocolate Caramels 356 

Raisin Opera Caramels 357 

Fudge 357 

After Dinner Mints 362 

Turkish Mint Paste 362 

Marshmallow Mint Bonbons with a Variety of 

Garnishings 363 

Dipped Cream Mints in the Making 366 

Dipped Cream Mints 366 

Candy Basket filled with Glaced Strawberries . 367 

A Basket of Home Made Sweets for Christmas . 367 

Crystal Cups in the Making 370 

Crystal Cups 370 



ILLUSTRATIONS xvii 

FACING PAGE 

Cinkites 371 

Chocolate Dipped Candied Orange Peel .... 371 
Allen Canape. St. Valentine's Canape. Dexter 

Canape 374 

Smoked Fish Canape 375 

Fish Canape 375 

Horn of Plenty Canape • • • , 378 

Butterfly Canape 378 

Kindergarten Sandwiches in the Making .... 379 

Kindergarten Sandwiches 379 

Mosaic Sandwiches 382 

Honor Sandwiches 382 

Horseradish Sandwiches 383 

Dream Sandwiches 383 

Fairmont Sandwiches 386 

Egg and Potato Salad 386 

Belmont Baked Apples ready for the Oven . . . 387 

Belmont Baked Apples 387 

Grape Fruit a la Russe 390 

Rector Leaf 390 

Canteloupe Supreme 391 

Lenox Strawberries 391 

Pastry Boats filled with Fresh Fruit 394 

Rhubarb Conserve in the Making 394 

Home Made Jelly Bags 395 

Lemons cut for Garnishings. In Color 396 

Cranberry Jelly with Celery 398 

Mint Jelly, Corn Relish and Peach Conserve . . 398 

Table laid for Breakfast 410 

Table laid for Luncheon 411 

Table laid for Dinner 414 

Table laid for Luncheon Buffet 415 

Table laid for Afternoon Tea 418 

Table laid for Sunday Night or After Theatre 

Supper 419 



A New Book of Cookery 

CHAPTER I 
HOW TO MEASURE AND COMBINE INGREDIENTS 

THERE is nothing which has done so much to 
place cookery on an improved basis as the almost 
universal introduction of accurate methods in 
measuring. A generation or two ago each household 
had its favorite cups and spoons of varying sizes 
which helped as guides in measuring. It was in these 
days that one often heard the statement, " Cooks are 
born, not made." Good judgment coupled with 
experience taught some to measure by sight, which 
was a step towards good results, but the vast ma- 
jority needed definite guides. Thus arose the neces- 
sity of uniform measuring cups and spoons which 
are an essential in every kitchen. 

Measuring cups (holding one-half pint), divided 
into quarters or thirds, are made of tin, graniteware, 
or glass and may be bought of any dealer in kitchen 
furnishings or at large department stores. Measur- 
ing spoons come in two sizes, the smaller of which is 
called a teaspoon, the larger a tablespoon. Mixing 
spoons, which are somewhat larger than tablespoons, 
should not be confounded with them. A case knife, 
which is used for levelling as well as dividing ingre- 



2 A NEW BOOK OF COOKERY 

dients, is also necessary to make measuring as 
accurate as is possible. 

All ingredients are measured level. 

A cupful is measured level. 

A tablespoonful is measured level. 

A teaspoonful is measured level. 

TO MEASURE DRY INGREDIENTS 

I. By cwpfuls. 

Put in the ingredient to be measured by spoon- 
fuls or from a scoop, round slightly and level with a 
case knife for a cupful. For fractions of cupfuls 
fill in like manner to correct division line indicated 
in cup. Never shake the cup while filling. 

II. By teaspoonfuls or tablespoonfub. 

Dip spoon in ingredient, fill, lift, and level with a 
case knife having the sharp edge of knife towards 
tip of spoon. Divide "v^dth a case knife lengthwise 
of spoon for a half spoonful. Divide halves cross- 
wise for quarters, and quarters crosswise for eighths. 
Less than one-eighth teaspoonful is called a few 
grains. 

TO MEASURE BUTTER, LARD, AND OTHER 
SOLID FATS 

I. By cupfuls. 

Pack solidly into cup and level with a case knife for 
a cupful. For fractions of cupfuls pack in like man- 
ner to correct division line indicated in cup. 




u 




Five O'Clock Tea Tray. 




Accompaniments to the Five O'Clock Cup op Tea. 



HOW TO MEASURE INGREDIENTS 3 

II, By teaspoonfuls or tablespoonfuls. 

Pack solidly into spoon and level with a case knife. 
Divide with a case knife lengthwise of spoon for a 
half spoonful. Divide halves crosswise for quarters, 
and quarters crosswise for eighths. 

TO MEASURE LIQUIDS 

I. By cupfuls. 

Pour liquid to be measured into cup and fill to very 
top for cupfuls. A cupful of liquid is all that the cup 
will hold and cannot be easily moved from one place 
to another without overflowdng. For fractions 
of cupfuls fill in like manner to correct division hne 
indicated in cup. 

II. By teaspoonfuls or tablespoonfuls. 

Dip spoon in liquid, fill and lift, taking up all the 
spoon will hold. When dry ingredients, liquids, 
and fats are all called for in the same recipe, measure 
in the order given, thereby using but one cup. 

HOW TO COMBINE INGREDIENTS 

Next to measuring comes care in combining, — 
a fact not always recognized by the inexperienced. 
Three ways are considered, — stirring, beating, 
and cutting and folding. 

To stir, mix by using circular motion, widening 
the circles until all is blended. Stirring is the motion 
ordinarily employed in all cookery, alone or in com- 
bination with beating. 



4 A NEW BOOK OF COOEERY 

To heat, turn ingredient or ingredients over and 
over, continually bringing the under part to the sur- 
face, thus allowing the utensil used for beating to be 
constantly brought in contact with bottom of the 
dish and throughout the mixture. 

To cut and fold, introduce one ingredient into an- 
other ingredient or mixture by two motions: with a 
spoon, a repeated vertical downward motion, known 
as cutting, and a turning over and over of mixture, 
allowing bowl of spoon each time to come in contact 
with bottom of dish, is called folding. These re- 
peated motions are alternated until thorough blend- 
ing is accomplished. 

By stirring, ingredients are mixed; hy heating, 
a large amount of air is inclosed; hy cutting and 
Jolding, air already introduced is prevented from 
escaping. 



CHAPTER II 

BEVERAGES 

Hawaiian Five o'clock Tea 

A LLOW to each cup of five o'clock tea three cubes 
•^ *■ prepared pineapple cubes and sugar to taste. 
For pineapple cubes, put one-half cup syrup drained 
from canned pineapple in small saucepan, add two 
tablespoons sugar and one-half cup canned sliced 
pineapple, cut in half-inch cubes. Bring to the 
boiling point, and let simmer until syrup has been 
almost absorbed by fruit. 

Lemon Cut Sugar 

Rub entire surface of blocks of domino sugar over 
the rind of a lemon which has been washed and 
wiped until dry. Store in a glass jar, and use to 
sweeten and flavor five o'clock tea. 

Orange Cut Sugar 

Rub entire surface of blocks of domino sugar over 
the rind of an orange which has been washed and 
wiped until dry. Store in a glass jar,, and use to 
sweeten and flavor five o'clock tea. 



6 A NEW BOOK OF COOKERY 

Syracuse Five o'clock Tea 

Sweeten five o'clock tea with white or red rock 
candy. 

Jamaica Five o'clock Tea 

Allow to each cup of five o'clock tea from one-half 
to one teaspoon rum. 

Luncheon Coffee 

Strain coffee remaining from breakfast, sweeten to 
taste and chill. Dilute with cream and pour into a 
glass pitcher. Serve in tall glasses, allowing two 
tablespoons vanilla ice cream to each glass. 

Chocolate Syrup 

4 squares Baker's chocolate }/s teaspoon salt 

1% cups sugar lj4 cups boiling water 

Melt chocolate in saucepan placed in a larger 
saucepan of boiling water, add sugar and salt and 
stir until well mixed; then pour on gradually, while 
stirring constantly, boiling water. Stir until smooth, 
bring to the boiling point and let boil five minutes. 
Cool, turn into a jar and keep in ice box or cold place. 

Chocolate Egg and Milk Shake 

2 tablespoons finely crushed ice 1 egg 

23^ tablespoons chocolate syrup ^ cup milk 

Put ingredients in glass and shake thoroughly 
(using one of the shakers that may be bought at 



BEVERAGES 7 

any kitchen-furnishing store), and strain into 
another glass for serving, A few gratings nutmeg or 
a few grains cinnamon may be sprinkled on top. 
The ice may be omitted if the ingredients have been 
thoroughly chilled in the ice box. 

Chocolate Ice Cream Soda 

3 tablespoons chocolate syrup 2 tablespoons vanilla 
Soda water ice cream 

Put syrup in tall glass, add vanilla ice cream, and 
fill glass with soda water drawn from siphon. Stir 
thoroughly and serve. 

Siphons of soda may be bought of any druggist 
or first-class city grocer. 

Hot Marshmallow Chocolate 

\ 

4 cups milk Few grains salt 
23^ ounces vanilla chocolate Sugar 

Marshmallows 

Put milk and chocolate in double boiler, and when 
scalding point is reached add salt and sugar to taste. 
Beat two minutes, using a Dover egg beater. Put 
two marshmallows in each chocolate cup and fill 
cups two-thirds full of hot chocolate. Use the 
inexpensive kind of marshmallows, as they melt 
more quickly. 

Cocoa Egg Nog 

White 1 egg 1 teaspoon breakfast cocoa 

1 teaspoon sugar Few grains salt 

% cup cold milk 



8 A NEW BOOK OF COOKERY 

Beat egg white until stiff and add gradually, while 
beating constantly, sugar, cocoa, and salt. Add to 
one-half the mixture, while beating constantly, cold 
milk. Turn into a glass and pile remaining egg 
mixture on top. 

Iced Fruit Juice 

Arrange fresh mint leaves, lengthwise, at equal 
distances in frappe glasses, allowing four to each 
glass. Put in finely crushed ice to three-fourths 
depth of glasses, and pour over to fill glass fresh 
fruit juice, sweetened to taste, using grape juice, 
fresh raspberry juice, fresh strawberry juice or 
fresh pineapple juice. Arrange glasses on small 
plates covered with doilies, and accompany each 
with a teaspoon. 

Serve as a first course at a ladies' luncheon. Mint 
leaves may be omitted. 

Card Punch 

Mix one pint bottle grape juice and two pint 
bottles ginger ale. Have glasses half full of finely 
crushed ice and fill with mixture. 

Luncheon Punch 

1 quart Apollinaris 1 quart White Grape Juice 

Pack bottled ingredients in salt and ice and let 
stand until thoroughly chilled. Just before serving 
mix and pour into a chilled pitcher. 




Luncheon Coffee. — Page 6 




Swedish Nut Wafers. Marguekite Squares. 

Peanut Wafers. 




Marshmallow Chocolate. — Page 7. 




Iced Fruit Juice. — Page 8. 



BEVERAGES 



Moette Punch 



1 cup pineapple syrup 1 pint ApoUinaris 

1}4 cups white grape juice Sugar 

Mix fruit juices, add ApoUinaris and sweeten to 
taste. Pour into punch bowl and add one quart 
raspberry ice moulded in five round moulds. 

German Punch 

1 cup grape juice J^ cup grape fruit juice 

1 cup cider 2 bottles Lithia water 

Sugar 

Mix first four ingredients and sweeten to taste. 
Pour into a punch bowl over a large cake of ice. 

Oriental Punch 

1 cup sugar Juice 2 lemons 

1 cup water Juice 3 oranges 

6 cloves 1 drop oil of peppermint 

1 inch stick cinnamon Green coloring 

}/2 tablespoon chopped Mint leaves 
Canton ginger 

Make a syrup by boiling sugar and water six 
minutes. Add cloves, cinnamon, and ginger; cover 
and let stand until cold. Add fruit juices, strain, 
color green, and add peppermint. Let stand one 
hour and pour into punch bowl over a cake of ice. 
Garnish with fresh mint leaves. 



10 A NEW BOOK OF COOKERY 

Fruit Punch with Whipped Cream 

1 pint bottle grape juice Zest 1 orange 

3 tablespoons lemon juice 4 sprigs fresh mint 

}4 cup orange juice Few grains salt 

1 cup fresh pineapple pulp Few gratings nutmeg 

with juice Crushed ice 

% cup domino sugar 1 pint bottle soda water 

Zest 1 lemon Whipped cream 

Mix fruits and add sugar, which has been rubbed 
over lemon and orange to remove zest; then add 
mint, salt, and nutmeg. Cover, and let stand in 
ice-box one hour to ripen. Pour over crushed ice, 
add soda water, and serve in tall glasses with whipped 
cream on top. Garnish with mint leaves. 

Pineapple Julep 

1 quart canned pineapple J^ cup raspberry syrup 

Juice 2 lemons ^4 cup brandy 

Juice 2 oranges 2 tablespoons gin 

1 cup sugar 1 pint Moselle wine 

^2 cup water 1 pint ApoUinaris water 

Cut pineapple in small pieces and add lemon juice, 
orange juice, sugar, and water. Bring to the boiling 
point and let boil seven minutes. Add remaining 
ingredients, cool, and strain into a punch bowl over 
a large cake of ice. 

Siberian Punch 

2 cups sugar i^ cup brandy 
1 cup orange juice Few grains salt 
1 cup lemon juice Pink coloring 

1 cup pineapple juice Block of ice 

^ cup rum 1 quart Apollinaris 



BEVERAGES 11 

Pour fruit juices over sugar, cover and let stand 
until sugar has dissolved. Add rum, brandy, and 
salt, and color pink. Pour over ice in punch bowl, 
and just before serving add Apollinaris. Garnish 
with four thin slices of lemon (from which seeds 
have been removed), five thin slices of banana cut 
crosswise, and eight strawberries cut in halves 
lengthwise. 

Alumni Punch 

3 pounds sugar 1 quart bottle Sauterne 

Grated rind 3 lemons 1 cup creme de menthe 

1 quart water Green coloring 

Juice 1 Yi doz. lemons Ice 

1 pint pineapple juice 2 quarts Apollinaris water 

1 cup Malaga grapes 

Make a, syrup by boiling sugar, grated rind, 
and water fifteen minutes. Strain, cool, and 
add lemon juice, pineapple juice, Sauterne, and 
creme de menthe. Color green and pour over a 
large piece of ice in punch bowl. Add more 
sugar if necessary, and just before serving, Apol- 
linaris water, and grapes, skinned, seeded, and 
cut in halves. 

Ginger Ale Cup 

2y% tablespoons Maraschino 1 quart bottle ginger ale 

2)/2 tablespoons Benedictine Chopped ice 

1 tablespoon lime juice 1 slice lemon 
2^ teaspoons powdered sugar 2 slices oranges 

2 thin slices cucumber rind Few sprigs fresh mint 



12 A NEW BOOK OF COOKERY 

Mix first six ingredients and pour into pitcher 
one-third full of chopped ice. Garnish with 
thin slice of lemon from which seeds have been 
removed, cut in halves; orange slices from 
which seeds have been removed, and a few large 
sprigs fresh mint leaves, sprinkled with powdered 
sugar. 

Claret Cup 

2}4 tablespoons Benedictine Chopped ice 

23^ tablespoons Maraschino 6 strawberries 

23^ tablespoons Yellow 2 slices orange 

Chartreuse 2 strips cucumber rind 

1 tablespoon lemon juice 3 sprigs fresh mint 

23^ teaspoons powdered sugar 1 quart bottle claret 

Mix first five ingredients, shake thoroughly, 
and strain into a pitcher containing chopped ice. 
Add strawberries, cut in halves, slices of orange 
(from which seeds have been removed), cucum- 
ber rind, and claret. Garnish with sprigs of 
mint, the leaves of which have been sprinkled 
with powdered sugar. 

Sauteme Cup 

Make same as Claret Cup, using Sauterne in place 
of claret. 

Champagne Cup 

Make same as Claret Cup, using "Great Western" 
Champagne in place of claret. 



BEVERAGES 13 

Champagne Punch 

1 qua»t "Great Western" 3 pints orange sherbet 

Champagne 

Put sherbet in punch bowl and pour over Cham- 
pagne. When sherbet is nearly melted serve in 
sauterne glasses. 

A luncheon beverage. 



CHAPTER III 
RAISED BREAD MIXTURES 

Family White Loaf 

[Made of Condensed Milk] 

1 tablespoon lard 3^ cup condensed milk 

1 tablespoon butter 1 yeast cake 

2 teaspoons salt J^ cup lukewarm water 
1% cups boiling water 6 cups sifted flour 

Put lard, butter, and salt in bread mixer or bowl 
without a lip; pour on boiling water and condensed 
milk, and, when lukewarm, add yeast cake, broken 
in pieces and dissolved in lukewarm water, and 
five cups flour. Stir until thoroughly mixed, add 
remaining flour, toss on a slightly floured board and 
knead until mixture is smooth. Return to bowl and 
cover with a clean cloth and board or tin cover. Let 
rise at a temperature of 65° F. until mixture has 
doubled its bulk, the time required being about 
three hours. Cut down, toss on a slightly floured 
board, shape into two double loaves and put in 
buttered pans. Cover, again let rise, and bake in a 
hot oven fifty-five minutes. 

Currant Loaf 

Use same recipe as for Family White Loaf. When 
shaping into loaves, knead in one-third cup cleaned 
dried currants. 



RAISED BREAD MIXTURES 15 

Graham Raised Loaf 

2 cups milk M cup lukewarm water 

6 tablespoons molasses 2 cups sifted Graham flour 

1}4 teaspoons salt H cup Graham bran 

}4 yeast cake Flour 

Scald milk and add molasses and salt. When 
lukewarm, add yeast cake dissolved in water, Graham 
flour and Graham bran, and white flour to knead. 
Cover, let rise, shape into loaves, again let rise, and 
bake in a hot oven. 

German Caraway Bread 

2 cups scalded milk 1 yeast cake 

2 tablespoons sugar }4 cup lukewarm water 

2 tablespoons butter 2 tablespoons caraway seeds 

1 teaspoon salt 6 cups rye flour 

1 H cups entire wheat flour 

Add sugar, butter, and salt to scalded milk. When 
mixture is lukewarm add yeast cake dissolved in 
lukewarm water, caraway seeds, and rye flour. 
Turn on a board and knead, while incorporating 
entire wheat flour. Return to bowl, cover and let 
rise until mixture has doubled its bulk. Shape into 
loaves, put in buttered bread pans, again cover, let 
rise, and bake in a hot oven. 

Reception Rolls 

1 cup scalded milk 1 yeast cake 

13^ tablespoons sugar 34 cup lukewarm water 

1 teaspoon salt White 1 egg 

}4 cup shortening 33^ cups flour 



16 A NEW BOOK OF COOKERY 

Put sugar, salt, and shortening (using one-half 
butter and one-half lard) in a bowl, pour over milk, 
and when mixture is lukewarm, add yeast cake, dis- 
solved in lukewarm water, white of egg beaten until 
stiff, and flour. Toss on a slightly floured board and 
knead. Return to bowl, cover and let rise until 
mixture has doubled its bulk. Again toss on a 
slightly floured board, shape, place in buttered pan, 
cover, again let rise, and bake in a hot oven twenty 
minutes. 

Rasped Rolls 

IJ^ cups scalded milk M teaspoon salt 

2 tablespoons butter 1 yeast cake 

}/2 tablespoon sugar 2 tablespoons lukewarm water 

2>Yi cups flour 

Add butter, sugar, and salt to milk, and when 
lukewarm add yeast cake dissolved in water, and 
three cups flour. Beat five minutes, cover and let 
rise until mixture has doubled its bulk. Cut down, 
add remaining flour and beat five minutes. Cover 
and again let rise. Toss on a slightly floured board 
and knead thoroughly. Shape in biscuits, then 
roll from centres, using the hands, forming rolls four 
inches long and pointed at ends, arrange on a but- 
tered sheet, cover, let rise, and bake in a hot oven. 
Cool slightly, remove outside crust with grater, 
return to oven and bake five minutes. 



x-iK "^--^s 




^J^ 



MoETTE Punch. — Page 9. 




Fruit Punch with Whipped Cream. — Page 10. 






-r^^ 




•*«^_ 
.«.*? 



GixGEu Ale Cup. — Page 11. 




CL.A.RET Cup. — Page 12. 




&«i:»iSiLi_^*ii-— 



Currant Loaf. — Page 14. 




Cincinnati Cuffee Bread. — Page 19. 




The Method of Rasping. — Page 16. 




Rasped Rolls. — Page 16. 



RAISED BREAD MIXTURES 17 

Crossett Rolls 

Scald one cup milk, turn into mixing bowl (with- 
out a lip), and add one tablespoon, each, lard and 
butter, and three-fourths teaspoon salt. When 
lukewarm, add one yeast cake, dissolved in one-fourth 
cup lukewarm water, and enough flour to knead. 
Toss on a slightly floured cloth, knead, return to 
bowl, cover and let rise until mixture has doubled 
its bulk. Put in ice box and let stand until chilled. 
Toss on a floured cloth, pat and roll into a long rec- 
tangle one-fourth inch in thickness. Dot over with 
four tablespoons butter and fold from ends towards 
centre, making three layers. Turn half-way around, 
pat, roll out as before and dot over with butter; repeat 
twice. Put in ice box and let chill for two hours. 
Toss on a floured cloth, pat and roll as thin as possi- 
ble. Cut in four-inch squares and squares in halves 
on the diagonal, using a sharp knife. Roll, begin- 
ning on the diagonal (as shown in illustration), and 
shape in crescent fashion. Place on buttered sheet, 
again chill in ice box twenty minutes and bake in 
a hot oven. 

Butterfly Rolls 

}/2 cup butter 2 eggs 

1 cup boiling water 1 teaspoon salt 

^ cup sugar 2 teaspoons lemon extract 

Yi yeast cake 4^^ cups flour 

Sugar and cinnamon 



18 A NEW BOOK OF COOKERY 

Put butter and sugar in bowl, pour on boiling water 
and when lukewarm, add yeast cake, broken in 
pieces. Add eggs, unbeaten, salt, and lemon extract; 
then add flour gradually, while beating constantly, 
using the hand. Cover and let rise. When mix- 
ture has doubled its bulk, knead and again let rise. 
Toss on a floured cloth, pat with rolling pin to one- 
fourth inch in thickness and roll in rectangular 
shape. Brush over with melted butter, sprinkle with 
sugar and cinnamon and roll like a jelly roll. Cut 
crosswise in one-inch pieces; then each piece nearly 
in halves, crosswise, and turn over in such a way 
as to leave a surface of layers on top. Shape, using 
fingers, to represent a butterfly. Insert two currants 
in each, place on a buttered sheet, cover, and again let 
rise. Brush over with milk or yolk of egg diluted with 
water, and bake in a hot oven. The sprinkling of 
sugar and cinnamon may be omitted. 

Cream Bread Fingers 

^ cup heavy cream ' 1 .yeast cake 

2 tablespoons sugar 3^ cup lukewarm water 

3^ tablespoon salt 1 }4 cups flour 

Scald cream, and add sugar and salt; when luke- 
warm, add yeast cake dissolved in lukewarm water 
and flour. Toss on a slightly floured board and 
knead. Return to bowl, cover, let rise, toss on a 
slightly floured board, and pat and roll to one-fourth 
inch in thickness. Shape with a lady finger cutter, 
first dipped in flour, arrange on a buttered tin sheet. 



RAISED BREAD MIXTUR*ES 19 

cover, again let rise, and bake in a moderate oven. 
Brush over with two tablespoons milk, mixed with 
one tablespoon sugar, and return to oven to glaze. 

Moravian Bread 

1 yeast cake 1 egg 

}/i cup lukewarm water ^ cup shortening 

1 cup hot mashed potatoes 1 cup sugar 

2 cups scalded milk 2 teaspoons salt 
23^ cups flour 2% cups flour 

Dissolve yeast cake in lukewarm water and 
add potatoes, scalded milk, which has become luke- 
warm, and two and one-half cups flour. Cover and 
let rise until Hght; then add egg, well beaten, 
shortening, using equal parts of lard and butter, salt, 
and remaining flour. Turn into a buttered dripping 
pan and spread evenly. Cover and again let rise 
until Hght. Brush over with melted butter and at 
two-inch intervals make parallel rows of three- 
fourths inch depressions, using the forefinger. In 
depressions thus made put a bit of butter and fill 
with brown sugar. Sprinkle with two tablespoons 
brown sugar mixed with one teaspoon cinnamon and 
bake in a moderate oven thirty-five minutes. 

Cincinnati Co&ee Bread 

Put one-third cup sugar, one-third cup butter, and 
one-half teaspoon salt in bowl, and pour over one 
cup scalded milk. "VSTien lukewarm, add one yeast 
cake, dissolved in one-fourth cup lukewarm water. 



20 A NEW BOOK OF COOKERY 

two eggs, slightly beaten, and enough flour to make a 
stiff batter. Cover and let rise until mixture has 
doubled its bulk. Cut down, beat thoroughly 
and spread evenly in two buttered, round layer cake 
tins. Sprinkle with Nut Mixture, let rise and bake 
in a hot oven forty minutes. 

Nut Mixture — Mix two tablespoons sugar and 
three-fourths teaspoon cinnamon and add three- 
fourths cup soft, stale bread crumbs, two tablespoons 
melted butter, and three tablespoons chopped, 
blanched Jordan almonds. 

Fried Bread 

Toss a piece of raised bread dough on a floured 
cloth and pat and roll to one-eighth inch in thickness. 
Cut in strips two and one-half inches wide and cut 
strips in squares or diamond-shaped pieces. Cover 
and let stand from ten to fifteen minutes. Fry in 
deep fat until well puffed and delicately browned; 
drain on brown paper and serve with maple syrup. 

Holland Brioche Cakes 

1 cup scalded milk }i cup melted butter 
yi cup sugar M teaspoon salt 

3^ yeast cake Grated rind J^ lemon 

IK cups flour Juice 3^ lemon 

2 eggs IM cups flour 

Add sugar to milk, and when mixture is luke- 
warm, add yeast cake broken in pieces, and when 
yeast cake is dissolved, add flour, cover and let rise 




TiiE Shaping of Crossett Rolls. — Poof 17. 




Crossett Rolls. — Page 17. 




BuTTEKFLY RoLLS. — Page 17. 




Moravian Bread Ready for the Oven. — Page 19. 



RAISED BREAD MIXTURES 21 

until full of bubbles. Add eggs, well beaten, and 
remaining ingredients. Cover and again let rise. 
Toss on a slightly floured board, pat and roll in long 
rectangular piece one-fourth inch thick; spread 
with softened butter and fold from sides towards 
centre to make three layers. Cut off pieces three- 
fourths inch wide; cover and let rise. Take each 
piece separately in hands and twist from ends in 
opposite directions, coil and bring ends together at 
top of cake. Let rise in pans and bake twenty 
minutes in a moderate oven; cool and brush over 
with confectioners' sugar, moistened with boiling 
water to spread and flavored with vanilla. 

Tea Cakes 

1 cup scalded milk 1 yeast cake 

4 tablespoons butter 2 tablespoons milk 

2 tablespoons sugar 1 egg 

1 teaspoon salt 3 cups flour 

Add butter, sugar, and salt to scalded milk. When 
mixture is lukewarm, add yeast cake dissolved in 
two tablespoons milk, egg slightly beaten, and flour. 
Cover and let rise until mixture has doubled its 
bulk. Cut down and fill buttered muffin tins two- 
thirds full. Cover, again let rise, and bake in a 
moderate oven. 

Flume Flannel Cakes 

1 H cups milk V2 teaspoon salt 

}/i cup sugar K yeast cake 

3^ cup butter 4 cups flour 

Whites 2 eggs 



22 A NEW BOOK OF COOKERY 

Scald milk and add sugar, butter, and salt; when 
lukewarm, add yeast cake and when yeast cake is 
dissolved jBour. Mix thoroughly and add egg 
whites beaten until stiff. Cover and let rise over 
night, in the morning cut down, turn into buttered 
iron gem pans, having pans one-half full of mixture. 
Let rise, and bake in a hot oven twenty minutes. 

Sally Luiin Tea Cakes 

2 tablespoons butter 3^ yeast cake 

2 tablespoons sugar 34 cup lukewarm water 

1 cup scalded milk 3 eggs 
Flour 

Put butter and sugar in bowl, pour over scalded 
milk, and when lukewarm, add yeast cake dissolved 
in lukewarm water, eggs well beaten, and enough 
flour to make a stiff batter. Cover and let rise 
until very light. Fill buttered muffin tins (set in 
buttered dripping pan) one-half full of mixture; 
cover, again let rise, and bake in a hot oven. 

Russell Buns 

1 }/i cups scalded milk 1 teaspoon cinnamon 

1 yeast cake 1 teaspoon salt 

34 cup lukewarm water 2 eggs 

3^ cups flour 1 tablespoon butter 

y^ cup sugar 1 tablespoon lard 

}/i cup currants 

Break yeast cake in pieces, dissolve in water and 
add milk after it has become lukewarm. Add flour, 
cover and let rise until mixture is light. Add re- 



RAISED BREAD MIXTURES 23 

maining ingredients, except currants, cover and again 
let rise until mixture has doubled its bulk. Turn on 
a floured cloth and knead in the currants. Shape in 
the form of biscuits, place in buttered pan close to- 
gether, cover and let rise. Brush tops with milk and 
bake in a hot oven twenty-five minutes. Take from 
oven, brush over with melted butter and sprinkle 
with powdered sugar. 

Hot Cross Buns 

1 cup scalded milk y^^ cup butter 

1 tablespoon sugar 1 tablespoon lard 

1 yeast cake J^ cup sugar 

1 cup flour Grated rind K lemon 

% teaspoon salt K cup raisins or currants 

Flour 

Add sugar to milk, and when lukewarm, add yeast 
cake, broken in small pieces. Cover and let stand 
twenty minutes; then add one cup flour, and salt; 
cover and let rise until light. Work butter and lard 
until creamy and add sugar, gradually, and lemon 
rind. Combine mixtures and add flour to make a stiff 
batter (the amount required being about one and 
one-half cups). Cover, again let rise, add raisins 
(seeded and cut in pieces) or currants, and enough 
more flour to make a soft dough. Cover, again let 
rise, shape in the form of large biscuits, arrange on 
buttered tin sheet one inch apart, cover, let rise, 
brush over with yolk of egg diluted with one teaspoon 
cold water, and bake in a hot oven twenty-five min- 



24 A NEW BOOK OF COOKERY 

utes. Remove from oven and garnish top of each 
with cross made of ornamental frosting forced 
through a pastry bag and tube. 

Swedish Wreaths 

Work into one cup bread dough one-half cup 
butter and one-fourth cup lard, using the hands. 
When thoroughly blended toss on a floured board 
and knead, using just enough flour to prevent 
sticking. Cut off pieces and roll same as very small 
bread sticks; then shape into rings. Dip upper 
surface in Jordan almonds, blanched, chopped, and 
seasoned with salt. Arrange on buttered baking 
sheet and bake in a hot oven until delicately browned. 
A delicious accompaniment to afternoon tea or a 
dinner salad. 




Fried Bread. — Page 20. 




Raised Doughnuts. — Page 36. 




The Shaping of Holland Brioche Cakes. — Page 20 




Holland Brioche Cakes. — Page 20. 



CHAPTER IV 

QUICK BREADS, MUFFINS, AND DOUGHNUTS 

Emergency Drop Muffins 

IH cups pastry flour 3 tablespoons lard 

3H teaspoons baking powder J^ cup milk 

% teaspoon salt 3^ cup water 

MIX and sift flour, baking powder, and salt. 
Work in lard, using the tips of the finger; 
then add milk and water, mixing quickly. Drop 
by spoonfuls into buttered, hot iron gem pans 
and bake in a hot oven fifteen minutes. 

Manhattan Muffins 

}4, cup butter 1 cup milk 

}4, cup sugar \ 2 cups bread flour 

1 egg \ J^ teaspoon salt 

4 teaspoons baking powder 

Cream butter, and add gradually, while beating 
constantly, sugar; then add egg well beaten, milk, 
and flour mixed and sifted with salt and baking 
powder. Beat thoroughly and bake in buttered 
gem pans in a hot oven twenty-five minutes. 

Tea Muffins 

3 tablespoons butter 1 cup milk 

}/^ cup sugar 2 cups flour 

1 egg 2 teaspoons cream of tartar 

1 teaspoon soda 1 teaspoon salt 



26 A NEW BOOK OF COOKERY 

Cream butter, add sugar, gradually, and egg, 
well beaten; then add milk, alternately, with flour 
mixed and sifted with remaining ingredients. Turn 
into buttered gem pans and bake in a moderate 
oven from twenty to twenty-five minutes. 

Rye Breakfast Gems 

1 cup rye flour 5 teaspoons baking powder 

1 cup bread flour 2 eggs 

yi teaspoon salt 1 cup milk 

2 tablespoons molasses 

Mix and sift flour, salt, and baking powder; then 
add eggs, well beaten, milk, and molasses. Beat 
thoroughly and bake in buttered gem pans in a hot 
oven twenty-five minutes. 

Oatmeal Muffins 

2 cups rolled oats 1 egg, well beaten 
1 3^ cups sour milk 1 teaspoon soda 
yi cup melted butter K teaspoon salt 
]/i cup sugar 1 cup flour 

Soak rolled oats in sour milk over night. In the 
morning add remaining ingredients; fill buttered 
iron gem pans with mixture and bake in a hot oven 
twenty minutes. 

Virginia Corn Cake 

1 cup corn meal % teaspoon salt 
y% cup flour 1 egg 

2 tablespoons baking M cup sugar 

powder H cup milk 

2 tablespoons melted butter 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 27 

Mix and sift corn meal, flour, baking powder, and 
salt. Beat egg and add sugar. Combine mixtures 
and add milk and butter. Turn into a buttered pan 
and bake in a hot oven twenty minutes. 

Corn Meal Crisps 

J/g cup corn meal 23^2 tablespoons melted butter 

1 cup boiling water 3^ teaspoon salt 

Add corn meal gradually to boiling water and 
when smooth add butter and salt. Spread evenly 
on a buttered inverted dripping pan to one-eighth 
inch in thickness, using a long broad-bladed knife. 
Bake in a moderate oven until well browned. Cut 
in two and one-half inch squares, remove from pan 
and serve at once. 

Forest Hall Corn Sticks 

1 cup corn meal }4 cup hot, boiled hominy 
M cup flour }4 cup butter 

3 teaspoons baking powder 1 cup milk 
}4 teaspoon salt 1 egg 

Sift together corn meal, flour, baking powder, and 
salt; then add hominy, to which have been added 
butter, milk, and egg well beaten. Turn into but- 
tered bread stick pans and bake in a moderate oven 
twenty minutes. 

Southern Spoon Com Bread 

2 cups white corn meal Yolks 2 eggs 

23^ cups boiling water IJ^ cups buttermilk 

13^ tablespoons melted butter 1 teaspoon soda 

13^ teaspoons salt Whites 2 eggs 



28 A NEW BOOK OF COOKERY 

Add corn meal gradually to boiling water and let 
stand until cool. Then add butter, salt, egg yolks, 
slightly beaten, and buttermilk mixed with soda. 
Beat two minutes and add whites of eggs beaten 
until stiff. Turn into a buttered pudding dish and 
bake in a hot oven forty minutes. 

Littleton Spider Corn Cake 

13^ cups corn meal 2 eggs 

3^ cup flour 2 cups sweet millc 

1 cup sour milk }/i cup sugar 

1 teaspoon soda [scant] 3^ teaspoon salt 

13^ tablespoons butter 

Mix and sift corn meal and flour and add sour 
milk mixed with soda, eggs, well beaten, one-half the 
sweet milk, sugar, and salt. Heat an iron frying-pan, 
add butter, and, when melted, turn in mixture. 
Pour over remaining milk and bake in a hot oven. 
Cut in pie-shaped pieces for serving. 

Southern Pone 

1 pint milk 3 tablespoons butter 

1 cup granulated Indian meal 2 eggs 

1 teaspoon salt 1 teaspoon baking powder 

Scald milk and add gradually Indian meal, salt, 
and butter. Cool slightly and add eggs, well beaten, 
and baking powder. Turn into a buttered earthen 
dish and bake in a moderate oven thirty-five min- 
utes. Cut in pie-shaped pieces for serving. . 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 29 

Bran Mufiins 

1 cup flour 2 cups bran 

1 teaspoon soda 1 ]4 cups milk 

1 teaspoon salt 3^ cup molasses 

1 egg 

Mix and sift flour, soda and salt. Add bran, milk, 
molasses and egg, well beaten. Bake in buttered 
individual tins. The egg may be omitted and the 
result will be satisfactory. 

Rye Popovers 

% cup rye meal 1 cup milk 

}/i cup flour 2 eggs 

'yi teaspoon salt 1 teaspoon melted butter 

Mix and sift dry ingredients, add milk gradually, 
eggs, well beaten, and butter. Beat two minutes, 
using an egg beater. Turn into hissing hot buttered 
iron gem pans and bake in a hot oven from thirty- 
five to forty minutes. 

Sultana Biscuits 

2 cups flour 3 tablespoons lard 

4 teaspoons baking powder 2 tablespoons butter 

1 teaspoon salt % cup milk 

34 cup Sultana raisins 

Mix and sift flour, baking powder, and salt. Work 
in lard and butter, using a case knife or tips of 
fingers; then add milk and raisins. Toss on a 
slightly floured board, pat and roll to one-third inch 
in thickness and shape with a very small round 



30 A NEW BOOK OF COOKERY 

cutter, jBrst dipped in flour. Put close together in a 
buttered pan and bake seven minutes in a hot oven. 
Split and spread with butter. Pile on a plate cov- 
ered with a doily and serve with afternoon tea. 

Sardine Biscuits 

Make same as Sultana Biscuits omitting rais- 
ins. Split while hot, spread under parts with 
sardines (from which skin and bones have been 
removed) flaked, seasoned with salt and moist- 
ened with sardine oil. Put on tops and pile on 
a plate covered with a lace paper doily. An after- 
noon tea novelty. 

Cheese Biscuits 

1 cup bread flour 3^ tablespoon butter 
2J^ teaspoons baking powder ^ cup milk and water 
^ teaspoon salt in equal parts 

}/2 tablespoon lard 3^ cup grated cheese 

Mix and sift dry ingredients. Work in lard and 
butter with tips of fingers and add liquid gradually; 
then add cheese. Toss on a floured board and pat 
and roll to one-third inch in thickness, shape with a 
small round cutter, first dipped in flour, place in a 
buttered pan and bake in a hot oven ten minutes. 
Serve hot as an accompaniment to a dinner salad. 

Afternoon Tea Crackers 

2 cups bread flour 2 teaspoons baking powder 
1 cup butter H teaspoon salt 

Milk 





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Hot Cross Buns. — Page 23. 




Swedish Wreaths. — Page 24. 




Cream Wafers. — Page 31. 




Afternoon Tea Doughnuts. — Page 37. 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 31 

Mix and sift dry ingredients and work in butter, 
using the tips of the fingers. Add milk to make a 
stiff dough, toss on a floured board and pat and 
roll to one-fourth inch in thickness. Shape with a 
round cutter (one and three-fourths inches in di- 
ameter) first dipped in flour, arrange on buttered 
sheet and bake in a hot oven ten minutes. Split, while 
hot, return to oven and bake until a golden brown. 
These crackers will keep for weeks without crumbling. 

Cream Wafers 

Mix and sift one and one-half cups pastry flour 
and one teaspoon salt. Add, gradually, heavy cream 
to make a dough, the quantity required being a scant 
half-cup. Toss on a slightly floured cloth and knead 
until smooth. Pat and roll as thin as possible. Prick 
with a fork and shape with a small round or fancy 
cutter, first dipped in flour. Arrange on a buttered 
sheet and bake in a moderate oven until delicately 
browned. Serve with salad course, or as an accom- 
paniment to five o'clock tea. 

Quick Graham Bread 

2 cups Graham flour 1 teaspoon salt 

y^ cup white flour 4 tablespoons melted lard 

}/i cup sugar IK cups sour milk 

1 tablespoon baking powder 1 teaspoon soda 

Mix and sift flour, sugar, baking powder, and salt; 
then add lard and sour milk mixed with soda. Turn 
into a buttered bread pan and bake from forty-five 
to fifty minutes. 



32 A NEW BOOK OF COOKERY 

Quick Nut Loaf 

2 cups bread flour 2 tablespoons lard 
}/2 cup sugar 1 egg 

4 teaspoons baking powder Yolk 1 egg 

1 teaspoon salt 1 cup milk 

3 tablespoons butter Yi cup English walnut meats 

Mix and sift flour, sugar, baking powder, and salt. 
Work in butter and lard, using the tips of the fingers; 
then add ^gg and egg yolk well beaten, milk, and 
w^alnut meats, broken in pieces. Beat thoroughly 
and turn into a buttered bread pan. Let stand 
twenty minutes; then bake in a moderate oven 
forty minutes. A delicious bread for sandwiches. 

Quick Pecan Nut Bread 

2 cups unsifted Graham 3 teaspoons baking powder 

flour 2 cups buttermilk 

1 cup pastry flour IJ^ teaspoons soda 

% cup brown sugar 1 cup pecan nut meats, 
1 teaspoon salt finely cut 

To Graham flour add pastry flour, sugar, salt, and 
baking powder. When thoroughly mixed add re- 
maining ingredients. Turn into a buttered bread 
pan, cover and let stand twenty minutes. Bake in 
a moderate oven forty-five minutes. 

Luncheon Caraway Bread 

34 cup butter 1 tablespoon baking powder 

% cup sugar % cup milk 

1 egg 1 tablespoon carraway seeds 

1% cups flour % teaspoon vanilla 

yi teaspoon salt 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 33 

Cream butter and add sligar gradually and egg 
well beaten. INIix and sift flour and baking powder, 
and add alternately with milk to first mixture; then 
add caraway seeds, vanilla, and salt. Turn into a 
buttered and floured cake pan, sprinkle with sugar, 
and bake in a moderate oven thirty-five minutes. 
Remove from pan, cut in squares, and serve hot. 

Cinnamon Toast 

Cut stale bread in one-fourth inch slices, remove 
crusts, and cut in three pieces, crosswise. Toast, 
spread with butter and sprinkle with sugar, mixed 
with cinnamon, using three parts sugar to one part 
cinnamon. 

English Dumplings 

J^ pound beef suet K teaspoon pepper 

114 cups flour 1 teaspoon minced parsley 

3 teaspoons baking powder }4 teaspoon onion juice 

1 teaspoon salt H cup cold water 

Force suet through meat chopper. Mix and sift 
flour, baking powder, salt, and pepper, and work in 
suet, using the fingers; then add parsley and onion 
juice, and moisten to a dough with water. Drop by 
spoonfuls into buttered timbale moulds, having 
moulds two-thirds full. Cover with buttered paper 
and steam one hour. 

Sweet Potato WafEles 

1 cup mashed sweet potato K cup melted butter 

1 cup bread flour 1 cup milk 

}4 cup sugar 1 egg 



34 A NEW BOOK OF COOKERY 

Mix first five ingredients in the order given; then 
add egg yolk, beaten until thick, and egg white 
beaten until stiff. Cook in greased waffle iron over 
a hot fire. 

Buttermilk Griddle Cakes 

1 cup buttermilk }4 teaspoon salt 

}4 cup sweet milk 1 tablespoon melted butter 

1 egg, well beaten 2 tablespoons granulated 

1 teaspoon soda corn meal 

2 cups flour 

Mix ingredients in order given. Drop by spoon- 
fuls on a greased hot griddle. Cook on one side; 
when puffed, full of bubbles and cooked on edges, 
turn and cook other side. 

Serve "with butter and maple syrup. 

Cheap Doughnuts (without Shortening) 

4 cups flour 1 teaspoon salt 

1 cup sugar }/^ nutmeg, grated 

2 teaspoons cream-of-tartar 2 eggs 
1 teaspoon soda Milk 

Mix and sift dry ingredients, add eggs, well beaten, 
and milk, the amount required being about three- 
fourths cup, sometimes more but never as much as 
a cup. Toss on a slightly floured board, pat, roll, 
shape, and fry. Remove from fat, using a two-tined 
fork, and pass quickly through water kept at the 
boiling point. The fork must be wiped each time 
before putting into fat. 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 35 

Sour-milk Doughnuts 

1 egg 4 cups flour 

1 cup sugar 1% teaspoons soda 

1 cup sour milk IM teaspoons cream-of- 
l^i tablespoons melted tartar 

lard 1 K teaspoons salt 

1 teaspoon grated nutmeg 

Beat egg until light and add sugar, milk, and lard. 
Mix and sift flour with remaining ingredients and 
add to first mixture. Toss on a floured cloth, knead 
slightly, pat and roll to one-fourth inch in thick- 
ness, shape with a doughnut cutter, first dipped in 
flour, fry in deep fat, take up on a skewer, and drain 
on brown paper. 

Chocolate Doughnuts 

}4: cup butter 4 cups flour 

IJi cups sugar 1 teaspoon soda 

2 eggs 1 teaspoon cinnamon 
1 J^ squares melted chocolate }4 teaspoon salt 

1 cup sour milk 1 H teaspoons vanilla 

Cream butter and add sugar gradually, while 
beating constantly; then add eggs, well beaten, 
melted chocolate, sour milk, and flour, mixed and 
sifted with soda, cinnamon, and salt. Add vanilla, 
and enough more flour to handle the mixture. Toss 
on a slightly floured cloth, knead slightly, pat and 
roll to one-fourth inch in thickness, shape with '^ a 
doughnut cutter, first dipped in flour, fry in deep 
fat and drain on brown paper*. 



36 A NEW BOOK OF COOKERY 

Raised Doughnuts 

3}4 tablespoons sugar H yeast cake 

1 teaspoon salt 2 tablespoons lukewarm 

1 cup scalded milk water 

2 tablespoons lard 3 cups floiu* 

Mix sugar and salt, pour over scalded milk, and 
add lard. When mixture is lukewarm, add yeast 
cake dissolved in lukewarm water, and one cup flour. 
Cover, let rise until light, and add two cups flour. 
Toss on a slightly floured board and knead. Cover, 
again let rise and knead; repeat. Pat and roll to 
one-half inch in thickness, and cut in strips eight 
inches long by three-fourths inch wide. Put on 
board, cover and let rise. Twist several times, 
pinch ends together, drop into hot deep fat, fry 
until delicately browned and drain on brown paper. 

Health Food Doughnuts 

}/3 cup sugar 1 cup sour milk 

}/i cup molasses 1 teaspoon soda 

% cup hot mashed IK teaspoons salt 

potatoes % teaspoon grated nutmeg 

1 egg 2 cups entire wheat flour 

INIix sugar, molasses, potatoes, and egg well 
beaten; then add sour milk and flour mixed and 
sifted with soda, salt, and nutmeg. Toss on a floured 
cloth, knead slightly, pat, and roll to one-fourth 
inch in thickness. Shape with a doughnut cutter, 
first dipped in flour, fry in deep fat and drain on 
brown paper. Sprinkle with powdered sugar. 



QUICK BREADS, MUFFINS, AND DOUGHNUTS 37 

Afternoon Tea Doughnuts 

1 egg 1 tablespoon melted 

2 tablespoons sugar shortening 
^ teaspoon salt 1 cup flour 

3 tablespoons milk 2 teaspoons baking powder 

Beat egg until light, and add sugar, salt, and 
shortening. Mix and sift flour and baking powder 
and add to first mixture. Force through a pastry 
bag and tube (using a small lady finger tube) into 
hot deep fat, and fry until browned. Drain on brown 
paper and sprinkle with powdered sugar. Serve 
with Julienne-shaped pieces of American factory 
cheese as an accompaniment to five o'clock tea. 



CHAPTER V 

CEREAL, CHEESE, AND VEGETARIAN DISHES 

Samp 

Y2 cup samp 2j^ cups boiling water 

Cold water 1 teaspoon salt 

/^0\TER samp with cold water, and let stand five 
^-^ or six hours. Drain, put in double boiler and 
add boiling water and salt. Bring to boiling point, 
place over under part of double boiler (containing 
boiling water) and let steam four or five hours, or 
cook in fireless cooker over night. 

Parched Rice with Tomato Sauce 

Pick over three-fourths cup rice and add slowly to 
two quarts boiling water, to which is added one 
tablespoon salt. Let boil twenty-five minutes, or 
until kernels are soft. Drain, and pour over one 
quart hot water; return to kettle in which it was 
cooked, and let stand until cool and dry, when 
kernels will be distinct. Heat an iron frying pan 
very hot, add two tablespoons butter, and when 
melted, add rice, and cook until rice is slightly 
browned, stirring lightly with a fork. Put in a hot 
serving dish, pour over one cup hot tomato sauce 
and sprinkle with one-half cup grated cheese, lift- 



CEREAL, CHEESE, AND VEGETARIAN DISHES 39 

ing rice with fork, that sauce and cheese may coat 
each kernel. 

Tomato Sauce 

2 tablespoons butter 1 cup stewed and strained 

1 slice onion tomatoes 

23^ tablespoons flour J^ teaspoon salt 

Few grains paprika 

Cook butter with onion until slightly browned, 
add flour, and when well browned, pour on, gradu- 
ally, while stirring constantly, tomatoes. Bring to 
the boihng point, add seasonings, and strain. 

Fried Rice 

Pick over and wash one-half cup rice. Cook in 
double boiler with one-half. cup boihng water, until 
rice has absorbed water. Add one cup scalded milk 
or boiling water and three-fourths teaspoon salt, and 
continue the cooking until rice is soft, adding more 
liquid if necessary. Turn into a dish and let stand 
until cold. Take up in pieces on tip of spoon and 
plunge into deep fat; fry until delicately browned 
and drain on brown paper. Serve as a substitute 
for potatoes, or as an entree with fruit sauce. 

Rice Croquettes, Cheese Sauce 

}/2 cup rice 2 tablespoons chopped canned 
3^ cup boiling water pimientos 

\}/i cups milk Yi teaspoon salt 

yi cup cream Few grains cayenne 



40 A NEW BOOK OF COOKERY 

Soak rice over night in cold water to cover. Drain, 
add boiling water, and cook in double boiler until 
rice has absorbed water; then add milk and cook 
until rice has absorbed milk. x\dd cream, pimientos 
chopped and drained, and salt and cayenne. Spread 
in plate, cool, shape, dip in crumbs, egg and crumbs, 
fry in deep fat and drain on brown paper. Pile on 
serving dish, pour around Cheese Sauce and garnish 
with parsley. 

Cheese Sauce. — Melt three tablespoons butter, 
add three tablespoons flour, and stir until well 
blended; then pour on gradually, while stirring 
constantly, one and one-half cups milk. Bring to 
the boiling point, and add one-half teaspoon salt, 
one-eighth teaspoon pepper, and one cup mild cheese, 
grated or cut in small cubes. 

Little Brahmins 

^2 cup rice Yolks 2 eggs 

]/2 cup boiling water 1 tablespoon butter 

3^ teaspoon salt 3^ teaspoon paprika 

114: cups scalded milk 1 tablespoon tomato 

catsup 

Wash rice, put in double boiler, add boiling water 
and salt, and cook until rice has absorbed water; 
then add milk and cook until rice is soft. Add 
remaining ingredients and spread on a plate to 
cool. Shape in the form of chickens; dip in 
crumbs, egg and crumbs, fry in deep fat and 
drain on brown paper. Insert pepper-corns or 




Fried Rice. — Page 39. 




Little Bkaii.mins. — Page 40. 




Little Ducklings. — Page 41. 




Shapleigh Luncheon Cheese. — Page 4S. 



CEREAL, CHEESE, AND VEGETARIAN DISHES 41 

allspice berries to represent ej'es, and arrange on 
a hot platter. 

Little Ducklings 

Use same mixture as for I.ittle Brahmins. Shape 
in the form of little ducklings. Dip in crumbs, egg 
and crumbs, fry in deep fat and drain on brown 
paper. Insert allspice berries to represent eyes. 

Baked Hominy, Southern Style 

^ cup fine hominy \i cup butter 

1 teaspoon salt 1 tablespoon sugar 

1 cup boiling water 1 egg 
2 cups milk 

Mix water and salt and add gradually, while 
stirring constantly, hominy. Bring to the boiling 
point and let boil two minutes. Then cook in 
double boiler until water is absorbed. Add one cup 
milk, stirring thoroughly, and cook one hour. Re- 
move from range and add butter, sugar, ^gg slightly 
beaten, and remaining milk. Turn into a buttered 
dish and bake in a slow oven one hour. 

Hominy and Horseradish Croquettes 

\i cup hominy 2 tablespoons butter 

K cup boiling water 33^ teaspoons grated horse- 

Yi teaspoon salt radish root 

^/i cup scalded milk 

Steam hominy with water until water is absorbed; 
then add salt and milk and steam until tender. Add 



42 A NEW BOOK OF COOKERY 

butter and horseradish. Cool, shape, dip in crumbs, 
egg and crumbs, fry in deep fat and drain on brown 
paper. 

Macaroni, Virginia Style 

13^ cups macaroni 134 cups white sauce 

2 tablespoons butter 3 tablespoons dried bread 
1 teaspoon mustard crumbs 

3/^ cup grated cheese 

Break macaroni in one-inch pieces and cook in 
boihng, salted water twenty minutes or until soft; 
drain in colander and pour over one quart cold 
water. Put half in buttered baking dish, dot over 
with one-fourth the butter and sprinkle with one- 
half the mustard and cheese; repeat, pour over 
white sauce, cover with dried bread crumbs mixed 
with remaining butter and bake in a hot oven until 
crumbs are brown. 

White Sauce. — Melt three-fourths tablespoon 
butter, add three-fourths tablespoon flour and stir 
until blended; then pour on gradually, while stirring 
constantly, one and one-fourth cups milk. Bring 
to the boiling point and add one-half teaspoon salt. 

Baked Macaroni with Chipped Beef 

Break macaroni in one-inch pieces (there should 
be three-fourths cup) and cook in boiling, salted 
water until, soft; drain and pour over one quart 
cold water. Remove skin from one-fourth pound 
thinly sliced smoked dried beef and separate in 



CEREAL, CHEESE, AND VEGETARIAN DISHES 43 

pieces. Cover with hot water, let stand ten minutes, 
and drain. Arrange in buttered baking dish alter- 
nate layers of macaroni and dried beef, having two 
of each. Pour over two cups white sauce, cover 
with three-fourths cup buttered cracker crumbs 
and bake in hot oven until crumbs are brown. For 
the White Sauce, melt four tablespoons butter, 
add three tablespoons flour and stir until well 
blended, then pour on gradually, while stirring 
constantly, two cups milk. Bring to the boiling 
point and add one-half teaspoon salt and one-eighth 
teaspoon pepper. 

Baked Macaroni with Peanut Butter 

1 cup macaroni, broken 3J^ tablespoons peanut 

in 1-inch pieces butter 

2 cups milk 1 teaspoon salt 

^ cup buttered bread crumbs 

Cook macaroni in boiling salted water twenty 
minutes, or until soft, drain in strainer, and pour 
over one quart cold water to prevent pieces from 
adhering; then put in buttered baking dish. Heat 
milk in double boiler, and add gradually to peanut 
butter. Pour over macaroni, cover and bake in a 
slow oven forty minutes. Remove cover, sprinkle 
with crumbs, and bake until crumbs are brown. 

Italian Spaghetti 

Take one-fourth pound spaghetti in hand and dip 
ends in boiling, salted water. As spaghetti softens 



44 A NEW BOOK. OF COOKERY 

it will bend easily, when it may be coiled under the 
boiling water. Let boil twenty minutes or until 
soft; drain in a colander and pour over one quart 
cold water. Arrange on a hot platter, over which 
have been poured two tablespoons olive oil, and pour 
over the following sauce: Remove fat and meat 
from three pork chops and cut in pieces. Put in 
saucepan with one small onion, peeled and sliced, 
and cook, stirring frequently until well browned, 
then add one quart can tomatoes, one-half teaspoon 
salt, and one-eighth teaspoon paprika. Bring to 
the boiling point and let simmer very slowly two and 
one-half hours. Force through a puree strainer. 

Napoli Spaghetti 

4 slices bacon K teaspoon pepper 

1 sliced onion 34 teaspoon allspice 

3^ can tomatoes M teaspoon mace 

}/2 box Italian tomato paste Few grains cayenne 

}/2 teaspoon salt Bit of bay leaf 

Hot, boiled spaghetti 

Cut bacon in small pieces and try out. Add re- 
maining ingredients, except spaghetti, bring gradu- 
ally to the boiling point, and let simmer fifty minutes. 
Pour over cooked spaghetti and let stand ten min- 
utes. Serve very hot. 

Liptaner Cheese 

1 cream cheese 2 anchovies, finely chopped 

)^ cup butter " 1 shallot, finely chopped 
1 teaspoon capers }/i teaspoon caraway seed 

1 teaspoon paprika 3^ teaspoon salt 



CEREAL, CHEESE, AND VEGETARIAN DISHES 45 

Work cheese (large size) and add butter gradually. 
\Mien thoroughly blended, add remaining ingredients. 
Press into a small mould and let stand in ice box 
to season. Remove from mould and serve with 
crackers. 

Moulded Cheese with Bar-le-Duc Strawberries 

Mash cream cheese and press into a cone-shaped 
mould. Remove from mould, cover with whipped 
cream sweetened with powdered sugar, and pour 
around strawberries. Serve with unsweetened wafer 
crackers. 

Toasted Fromage Rolls 

Cut fresh bread while still warm in as thin slices 
as possible, using a very sharp knife, and remove 
crusts. Work butter until creamy, add an equal 
measure of grated Young American cheese, and work 
until thoroughly blended; then season with salt and 
paprika. Spread bread with mixture and roll each 
piece separately. Toast over a clear fire and serve 
hot with the salad course. 

Frozen Cheese Alexandra 

J^ cup butter J^ teaspoon paprika 

}/i lb. Roquefort cheese 1 teaspoon finely cut chives 

1 teaspoon salt 2 tablespoons Sherry- 

Cream butter, add cheese, and work until well 
blended; then add remaining ingredients. Pack in 
a small mould, surround with finely crushed ice and 



46 A NEW BOOK OF COOKERY 

rock salt, using equal parts, and let stand one hour. 
Remove from mould and serve with hot toasted rye 
bread. 

Fimiento Cheese Wafers^ '^ 

Mash a pimiento cream cheese, moisten with 
cream and force through a pastry bag and tube on 
unsweetened wafer crackers. If a pimiento cream 
cheese is not obtainable add one tablespoon finely 
chopped canned pimiento and a few grains salt to one 
ten-cent cream cheese. 

Piquante Cheese Crackers 

Yi pound American Factory 2 tablespoons butter 

Cheese 1 teaspoon mustard 

3 tablespoons Sherry wine 3^ teaspoon salt 

2 tablespoons cream Few grains cayenne 

Cut cheese in pieces and force through a meat 
chopper. Add Sherry wine, cream, butter worked 
until creamy, and seasonings. Force mixture 
through a pastry bag and tube on thin, unsweetened 
wafer crackers. 

Walnut Deceits 

Work a ten-cent cream cheese until smooth and 
add one-fourth cup olives, stoned and chopped, one- 
half teaspoon salt, and a few grains paprika. Shape 
in balls, roll in sifted cracker crumbs, flatten, and 
place halves of salted English walnuts opposite each 
other on each piece. The olives may be omitted and 




PiMiENTo Cheese Wafers. — Page 46. 




Walnut Deceits. — Page 46. 




o 



o 



CEREAL, CHEESE, AND \^GETARIAN DISHES 47 

unsalted nuts may be used. Arrange on a plate 
covered with a lace paper doily. 

StufiEed Figs 

Mash cream cheese, moisten wdth heavy cream and 
season highly with salt and cayenne; then make 
into balls three-fourths inch in diameter. Wash and 
dry figs, make an incision in each, and stuff with 
cheese balls. Arrange in piles on a plate covered 
with a lace paper doily. Serve as an accompani- 
ment to dressed lettuce or any light dinner salad. 

Lenox Rarebit 

1 tablespoon butter Few grains cayenne 

1 cup milk 6 eggs 

1 teaspoon salt 1 small cream cheese 

)/i teaspoon pepper Unsweetened wafer crackers 

Put butter in blazer and when melted add milk, 
seasonings, and eggs beaten slightly. Cook same as 
scrambled eggs, and when nearly done, add cheese 
worked until soft. Serve on crackers. 

Chilaly 

1 tablespoon butter 3^ cup canned tomato pulp 

2 tablespoons chopped 5i pound soft mild cheese 

green pepper % teaspoon salt 

1 y2 tablespoons chopped Few grains cayenne 

onion 2 tablespoons beer 

1 egg 

Cook butter with pepper and onion three minutes, 
stirring constantl3^ Add tomatoes, from which 



48 A NEW BOOK OF COOKERY 

liquor has been drained, and cook five minutes. Add 
cheese, cut in small pieces, salt, and cayenne. \'\Tien 
cheese is melted, add beer and egg slightly beaten. 
Serve on squares of bread, toasted on one side, or 
zephyrettes. 

Baked Rarebit 

1 pound soft mild cheese 1^/^ cups milk 

2 tablespoons butter 23^ cups stale bread 
1% teaspoons salt criunbs 

J^ teaspoon paprika 3 eggs 

Cut cheese in thin slices. Sprinkle a layer of bread 
crumbs in buttered baking dish, cover Tvdth one-third 
cheese, sprinkle with one-third salt and paprika 
mixed, and repeat twice, making three layers. Beat 
eggs slightly, add milk, and pour over mixture. Bake 
in a moderate oven twenty-five minutes. Serve at 
once. 

Shapleigh Liincheon Cheese 

Cut stale bread in one-third inch slices. Spread 
with butter, remove crusts, and cut in finger-shaped 
pieces. Arrange near together around sides of a 
buttered baking dish, having bread extend about 
one inch above dish; also line bottom of dish. 

Beat two eggs slightly, add one cup thin cream, 
one tablespoon butter, one teaspoon salt, one-half 
teaspoon mustard, one-fourth teaspoon paprika, a 
few grains cayenne, and one-half pound mild cheese, 
cut in small pieces. Pour mixture in dish and bake 
thirty minutes. Serve very hot. 



CEREAL, CHEESE, AND VEGETARIAN DISHES 49 

Cheese SoufiEle 

2 tablespoons butter % teaspoon salt 

3 tablespoons flour Few grains cayenne 
J^ cup milk Yolks 3 eggs 

K cup grated Young Whites 2 eggs 

American Cheese 

Melt butter in blazer, add flour, and stir until well 
blended; then pour on gradually, while stirring con- 
stantly, one-half cup milk. Bring to the boiling 
point and add cheese, salt, and cayenne. Put blazer 
over hot water pan and add yolks of eggs, beaten 
until thick and lemon-colored, and cut and fold in 
whites of eggs, beaten until stiff and dry. Put on 
cover of chafing dish and cook until firm. 

Cheese Custard, Bread Sauce 

4 eggs 3 tablespoons grated cheese 
% cup cold water 3^ teaspoon salt 

}4 cup heavy cream ^g teaspoon pepper 

23^ tablespoons melted Few grains cayenne 

butter Few drops onion juice 

Beat eggs slightly and add remaining ingredients. 
Turn into buttered timbale moulds, set in pan of hot 
water and bake until brovv^n. Remove to hot platter 
and pour around 

Bread Sauce 

1 }4 cups milk 1 }4 tablespoons butter 

}4 cup fine stale bread J^ teaspoon salt 

crumbs Few grains pepper 

1 onion J^ cup coarse stale bread 

5 whole cloves crumbs 

13^ tablespoons butter 



50 A NEW BOOK OF COOKERY 

Cook milk, bread, and onion stuck with cloves in 
double boiler, twenty-five minutes. Remove onion 
and add butter, salt, and cayenne. Pour over cus- 
tard and sprinkle with coarse crumbs browned in 
frying pan in remaining butter. 

Wellington Cheese Croquettes 

3 tablespoons butter J^ teaspoon pepper 
}4 cup flour Yolks 2 eggs 

1 cup milk 2 tablespoons cream 

}/2 teaspoon salt 2 cups soft mild cheese, cut 

in small cubes 

Melt butter, add flour, and stir until well blended ; 
then pour on gradually, while stirring constantly, 
milk. Bring to the boiling point and add egg yolks 
slightly beaten and diluted with cream, and cheese. 
Season with salt and pepper. Spread on a plate and 
cool. Shape, dip in crumbs, egg and crumbs, fry in 
deep fat, and drain on brown paper. 

Cheese Cakes 

2 tablespoons butter Whites 3 eggs 
S}/2 tablespoons flour M teaspoon salt 

4 tablespoons grated American Few grains cayenne 

cheese 

Melt butter, add flour, and stir until well blended. 
Remove from range and add cheese, salt, and cayenne. 
Fold in whites of eggs, beaten until stiff, and drop 
from tip of spoon on a buttered sheet one inch apart. 
Bake in a moderate oven twelve minutes. 

Serve as an accompaniment to a dinner salad. 



CEREAL, CHEESE, AND A^GETARIAN DISHES 51 

Parmesan Cheese Sticks 

Toss one cup bread dough on a floured board, pat 
and roll in rectangular shape as thin as possible. 
Spread with one tablespoon butter, dredge with 
flour, and fold from ends so as to make three layers. 
Repeat three times and cut in finger-shaped pieces. 
Arrange on sheet, cover, let stand fifteen minutes, and 
bake. Remove from oven, brush over with white 
of egg, and roll in grated Parmesan cheese, seasoned 
with salt and cayenne. Return to oven and bake 
four minutes. 

Pea Roast 

^ cup bread crumbs 1 egg 

J^ cup canned pea pulp % teaspoon salt 

1 tablespoon sugar J^ teaspoon pepper 

]/i tablespoon English walnut J^ cup butter 

meats, finely chopped % cup milk 

Break stale bread in pieces, dry in oven, roll and 
put through a puree strainer; there should be three- 
fourths cup bread crumbs. Drain canned peas, rinse 
thoroughly with cold water, put in saucepan, cover 
with cold water, bring to the boiling point and let 
boil three minutes. Drain and force through a 
puree strainer; there should be one-half cup pulp. 
Mix bread crumbs, pea pulp, sugar, nut meats, egg 
slightly beaten, salt, pepper, and milk. Turn into a 
small bread pan lined with paraffine paper, and let 
stand fifteen minutes. Cover and bake in a slow 
oven forty minutes. Remove to hot serving dish, 
and garnish with Carrot Timbales (see p. 164). 



52 A NEW BOOK OF COOKERY 

Mocl£ Sausages 

Pick over one-half cup lima beans and soak over 
night in cold water to cover. Drain and cook in boil- 
ing, salted water until soft; then force through a 
puree strainer; there should be three-fourths cup 
pulp. Add one-third cup rolled dried bread crumbs, 
three tablespoons heavy cream or butter, a few 
grains pepper, one-fourth teaspoon salt, one-half 
teaspoon sage, and one egg beaten slightly. Shape 
in the form of sausages, dip in crumbs, egg and 
crumbs, and fry in olive oil. Drain, arrange on 
serving dish and garnish with fried apple rings. 

Pecan Nut Loaf 

1 cup hot boiled rice 1 egg 

1 cup pecan nut meats, 1 cup milk 

finely chopped IM teaspoons salt 

1 cup cracker crumbs M teaspoon pepper 

1 tablespoon melted butter 

Mix rice, nut meats, and cracker crumbs; then add 
'egg well beaten, milk, salt, and pepper. Turn into a 
buttered small bread pan; pour over butter, cover 
and bake in a moderate oven one hour. Turn on a 
hot platter and pour around the follomng sauce: 

Cook three tablespoons butter with two slices onion, 
three minutes, stirring constantly. Add three table- 
spoons flour and stir until well blended; then pour on 
gradually, while stirring constantly, one and one-half 
€ups milk. Bring to the boihng point and add one- 
half teaspoon salt and a few grains pepper, and strain. 




1'ea Roast with Carrot Timbales. — Page 51. 




Mock Sausages with Fried Apple Kings. — Page 52. 




Baked Eggs with Pi.miento Potato. — Page 53 




A Group of Dishes for Eggs, Vegetables axd Entrees. 



CHAPTER VI 

EGGS 

Baked Eggs with Pimiento Potatoes 

TO two cups hot riced potatoes, add two table- 
spoons butter, one-third cup rich milk, and one- 
half teaspoon salt. Beat vigorously three minutes, 
add one and one-half canned pimientos, forced 
through a strainer, and continue the beating until 
mixture is thoroughly blended. Pile evenly on a 
buttered baking dish, and make four cavities. In 
each cavity slip a raw egg, and bake until eggs are 
set. 

French Poached Eggs 

Put three pints boiling water in saucepan and 
add one tablespoon vinegar, and one-half table- 
spoon salt. Stir vigorously around and around 
edge of saucepan (using a wooden spoon held in 
a nearly upright position) while water is boiling 
vigorously. 

As soon as well is formed in middle of water, 
slip in an egg. Remove to back of range and cook 
until white is set. Take out with a skimmer and 
trim. Repeat until the desired number of eggs is 
prepared. 



54 A NEW BOOK OF COOKERY 

Scrambled Eggs, New York Style 

Cover a thin slice of ham with lukewarm water 
and let stand twenty-five minutes; then cut in thin 
Julienne-shaped pieces; there should be one cup. 
Put ham in omelet pan, add two tablespoons finely 
chopped onion and one and one-half tablespoons 
butter, and cook five minutes. Add five mushroom 
caps cut in slices, and cook five minutes. Arrange 
in a border around serving dish, fill centre with 
Scrambled Eggs (see The Boston Cooking School 
Cook Book, p. 98), and garnish with parsley. 

Buttered Eggs a la Roberts 

Cook six Buttered Eggs (see The Boston Cooking 
School Cook Book, p. 99), arrange on a hot platter, 
pour around Roberts Sauce, and garnish with parsley. 

Roberts Satice. — Melt three-fourths tablespoon 
butter, add three shallots finely chopped, and one- 
half tablespoon flour, and cook five minutes. Add 
one tablespoon vinegar, one-half cup white stock, 
two chopped pickles, one-half tablespoon chopped 
capers, one teaspoon chopped olives, one-half tea- 
spoon French mustard, one-fourth teaspoon salt, 
and a few grains cayenne. Cook ten minutes, stir- 
ring constantly. 

Eggs a la Benedict, 1912 Style 

Split and toast English muffins. Place on each a 
circular piece of broiled ham, and over ham place a 
French poached egg. Pour over the following sauce : 



EGGS 55 

Melt one and one-half tablespoons butter, add 
one and one-half tablespoons flour, and stir until well 
blended; then pour on gradually, while stirring con- 
stantly, three-fourths cup thin cream. Bring to the 
boiling point and add gradually the yolks of four 
eggs, and one-half cup butter. Season with one-half 
teaspoon salt, a few grains cayenne, and one and 
one-half tablespoons Tarragon vinegar. Add beef 
extract, by dipping two-tined fork in extract, then 
trailing through sauce, and repeating until trails of 
beef extract are through the sauce. 

Florentine Eggs in Casseroles 

Finely chop cooked spinach and season with butter 
and salt. Put one tablespoon spinach in each but- 
tered individual casserole, sprinkle with one table- 
spoon grated Parmesan cheese, and slip into each an 
egg. Cover each egg with one tablespoon Bechamel 
Sauce and one-half tablespoon grated Parmesan 
cheese. Bake until eggs are set, and serve imme- 
diately. 

Deerfoot Shirred Eggs 

Cut six Deerfoot Farm Sausages in half-inch 
pieces and fry in one teaspoon melted butter six 
minutes. Add one cup tomato sauce, to which has 
been added one teaspoon finely chopped parsley. 
Put mixture in six buttered shirred egg dishes, crack 
two eggs in each dish and bake until eggs are set. 



56 A NEW BOOK OF COOKERY 

Eggs Molet Chasseur 

2 shallots yi teaspoon salt 

1 tablespoon butter Few grains pepper 
6 mushroom caps Few grains cayenne 

Yi cup chicken stock 8 French poached eggs 

2 tablespoons Sherry wine 4 tablespoons cream 

2 tablespoons grated Parmesan cheese 

Finely chop shallots and cook in butter, stirring 
constantly, three minutes. Add mushroom caps, 
peeled and chopped, and cook five minutes; then 
add stock, Tvdne, salt, pepper, and cayenne. Bring 
to the boiling point and let simmer ten minutes. 
Turn into a shallow, buttered baking dish and place 
on sauce French poached eggs. Pour over cream, 
sprinkle with cheese and let stand in oven until 
cheese has melted. 

Egg Cutlets 

^ 2 tablespoons butter % teaspoon finely grated 

4 tablespoons bread flour onion 

1 cup scalded milk 1 tablespoon finely chopped 

1 teaspoon salt parsley 

]/2 teaspoon paprika Few gratings nutmeg 

8 hard-boiled eggs 

Cream butter, add flour and stir until thoroughly 
blended. Pour on gradually the milk, and bring 
to the boiling point. Cook in double boiler five 
minutes and continue stirring. Cut eggs in coarse 
pieces, and add with remaining ingredients to 
sauce, cool and shape in the form of cutlets. Dip 
in flour, egg and crumbs, fry in deep fat and drain 



EGGS 57 

on paper. Make a cut at small end of each cutlet, 
and insert in each a two-inch piece of macaroni. 
Serve with White or Bechamel Sauce. The quan- 
tities given make eleven cutlets. 

Omelet a la Columbia 

Cut thinly sliced bacon in small squares; there 
should be one-half cup. Wash, pare, slice, and cut 
potatoes in fourth-inch cubes; there should be 
one cup. Fry bacon until crisp and brown, and 
drain. To bacon fat add potatoes and fry until 
delicately browned; then drain and mix with 
bacon dice. 

Make a French omelet; fold one-half the bacon 
and potato with omelet, turn on a hot platter and 
surround with remaining bacon and potato. Garnish 
with parsley. 

Omelette Soubise 

Make a French omelet (see The Boston Cooking 
School Cook Book, p. 107), turn on a hot copper or 
fry-proof platter, pour over Onion Sauce, sprinkle 
with two tablespoons Parmesan cheese, and place in 
a hot oven and bake until cheese is melted. 

Onion Sauce. — Peel and finely chop one Ber- 
muda onion and cook three minutes with two table- 
spoons butter, stirring constantly. Add two and 
one-half tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 



58 A NEW BOOK OF COOKERY 

one cup milk. Bring to the boiling point and let 
simmer three minutes; then add one egg yolk, 
slightly beaten and diluted with two tablespoons 
milk. 

Japanese Lobster Omelet 

Cook one teaspoon butter with one small onion, 
peeled and thinly sliced, five minutes. Add one 
stalk celery, washed, scraped, and thinly sliced 
crosswise, two tablespoons chicken stock, one-eighth 
teaspoon sugar, one teaspoon Soyou Sauce, and one- 
third cup lobster dice. Butter an individual omelet 
pan, turn in one-haK the mixture add one egg, 
slightly beaten, spread evenly, and cook until egg is 
set. Turn and fold same as other omelets; repeat. 

Savoyarde Omelet 

1 cup potato cubes 1 tablespoon chopped parsley 

% tablespoon butter 3 tablespoons grated cheese 

% teaspoon onion juice 2 tablespoons butter 

3^ teaspoon salt 5 eggs 

Few grains pepper ^ cup cream 

3^ cup boiled leeks 3^ teaspoon salt 
}/s teaspoon pepper 

Wash potatoes and boil mthout paring until soft. 
Cool, pare, and cut in half-inch cubes. Put potato 
cubes with butter, onion juice, salt, and pepper, 
in small frying pan and cook until potatoes are 
slightly browned. Cut the white portion of leeks 
in thin slices crosswise, cook in boiling salted water 
until soft, and drain. Put two tablespoons butter in 



EGGS 59 

omelet pan and when melted pour in eggs, slightly 
beaten, to which have been added cream, salt, and 
pepper. As mixture cooks, prick and pick up with 
a fork ; when about half done add prepared potatoes, 
leeks, and parsley, and continue the cooking until the 
whole is of a creamy consistency. Add cheese, place 
on hot part of range, that it may brown quickly 
underneath; fold and turn on a hot serving dish. 
Garnish with sprig of parsley. 

Eggs a la Victoria 

Cut bread in third-inch slices, shape with a 
round cutter and saute in butter until delicately 
browned. On each round of bread place a sauted 
chicken's liver, over liver a French poached egg, 
and pour over all tomato sauce. Sprinkle with finely 
cut chives and serve at once. 

Egg and Pimiento Timbales 

Line well-buttered timbale or Dario moulds with 
canned pimientos, fill with egg custard, place in pan 
of hot water, cover with buttered paper, and bake 
until firm. Turn on circular pieces of fried bread 
and serve with Bread Sauce. 

Egg Custards, Bread Sauce 

Beat three eggs slightly and add three-fourths 
cup milk. Season with one-half teaspoon salt, one- 
eighth teaspoon pepper, a few grains cayenne, and 



60 A NEW BOOK OF COOKERY 

a few drops onion juice; then strain into buttered 
timbale moulds, set in pan of hot water (having 
water half surround mould) and bake until firm. 
Remove to serving dish and pour around Bread 
Sauce. This recipe makes a sufficient quantity for 
six timbales. 

Bread Sauce 

1 Yi cups milk Few grains cayenne 

J-^ cup fine stale bread }/% teaspoon salt 

crumbs 3 tablespoons butter 

1 onion Y2 cup coarse stale bread 
5 cloves crumbs 

Cook milk twenty-five minutes in double boiler 
with fine bread crumbs and onion stuck v/ith cloves. 
Remove onion, add salt, cayenne and one-half the 
butter. Pour sauce around the timbales and 
sprinkle wath the coarse crumbs browned in re- 
maining butter. 

Creamed Eggs with Sardines 

4 tablespoons butter IJ^ box sardines 

}/i cup soft, stale bread crumbs Y teaspoon salt 

1 cup thin cream Y teaspoon paprika 

2 hard-boiled eggs y% teaspoon pepper 

Melt butter, add bread crumbs and cream, and 
bring to the boiling point; then add eggs, finely 
chopped, sardines freed from skin and bones, and 
seasonings. Again bring to the boiling point and 
serve at once. 



EGGS 61 

Windsor Eggs 

Arrange four poached eggs on circular pieces of 
buttered toast, sprinkle with one and one-half table- 
spoons sauted chopped mushroom caps, pour around 
Windsor Sauce and sprinkle sauce with one-half 
teaspoon finely chopped parsley, and one-half tea- 
spoon finely cut chives. 

Windsor Sauce. — Melt three tablespoons butter, 
add three tablespoons flour, and stir until well 
blended; then pour on gradually, while stirring 
constantly, three-fourths cup highly seasoned chicken 
stock, and one-fourth cup cream. Bring to the boil- 
ing point and add one-fourth teaspoon salt, one- 
eighth teaspoon pepper, and the yolk of one egg, 
slightly beaten. 

StufEed Eggs in Aspic 

Cut six hard-boiled eggs in halves lengthwise, 
remove yolks and mash three. Add to mashed 
yolks three tablespoons melted butter, three 
anchovies, finely chopped, two teaspoons tarragon 
vinegar, one tablespoon French mustard, one-half 
tablespoon chopped capers, one-half teaspoon pap- 
rika, and one teaspoon salt. When well blended, 
fill halves of whites with mixture and coat with aspic. 
Arrange slices of chilled tomatoes on serving dish, 
marinate with French Dressing and place on each 
a prepared egg and surround with chopped aspic 
jelly colored light green. 



62 A NEW BOOK OF COOKERl 

Florentine Eggs 

Remove shells from hard-boiled eggs. Dip one 
egg in water colored green, one in water colored 
violet, and leave one white. Cut in halves length- 
wise and remove yolks and some of the white. 
Mash yolks and add one-fourth cup chopped lobster 
or crab meat, and two tablespoons sauted chopped 
mushroom caps. Moisten with any salad dressing 
and refill whites mth mixture. Arrange on a bed 
of watercress. 

Jellied French Poached Egg 

To two tablespoons, each, finely chopped carrot, 
onion, and celery, two sprigs parsley, one sprig thyme, 
two cloves, six peppercorns, and a bit of bay leaf, add 
one cup Madeira wine; bring to the boiling point 
and let simmer five minutes. Strain into a kettle 
and add one quart chicken stock, one tablespoon lemon 
juice, four tablespoons granulated gelatine, whites 
three eggs (unbeaten), one teaspoon salt, and a few 
grains cayenne. Heat gradualh^ to the boiling point, 
while stirring constantly. Let boil two minutes, 
remove to back of range and let simmer thirty min- 
utes; then strain through a double thickness of 
cheese cloth, placed over a fine strainer. Put a layer 
in a group of individual moulds, and when mixture 
becomes firm, decorate with trufile and red and green 
pepper, cut in fancy shapes. Place a cold French 
poached egg in centre of each, and gradually fill 




\Vi\i)Si)i! KcdS. — l'(i(/r ()1. 




Jellied French Poached Eggs. — Page 62. 




Bouillon Cups. 




Toasted Tmangles. — Page 17. 



EGGS 63 

moulds with jelly. Chill thoroughly, remove to 
serving dish, and garnish with watercress. Serve 
with 

Remoulade Sauce. — To one cup Mayonnaise dress- 
ing add one-half tablespoon, each, finely chopped 
pickles and capers, and one teaspoon, each, finely 
chopped parsley, pow'dered tarragon, and anchovy 
essence. 



CHAPTER VII 

SOUPS AND SOUP ACCOMPANIMENTS 

Mock Bouillon 

2 quart cans tomatoes 2 cloves 

4 stalks celery Blade of mace 

8 slices carrot )i cup Sherry 

3/2 onion sliced H teaspoon salt 

1 small green pepper }4 teaspoon pepper 

"pUT tomatoes in saucepan, and add celery cut in 
"^ pieces, carrot, onion, pepper (from which seeds 
have been removed), cloves, and mace. Bring to the 
boiling point and let simmer fifteen minutes. Strain, 
and add Sherry, salt, and pepper. Cool and clear. 
Serve in bouillon cups. 

Corn Mock Bisque Soup 

1 can corn H can tomatoes 

1 quart milk J^ teaspoon soda 

1 slice onion J^ cup butter 

3 tablespoons flour 2 teaspoons salt 

J4 cup cold water }/$ teaspoon pepper 

}/$ teaspoon paprika 

Scald milk in double boiler with corn and onion. 
Mix flour with cold water to form a smooth paste 
and add to scalded milk; then cook twenty minutes, 
stirring constantly at first and afterward occasion- 
ally, and rub through a sieve. Cook tomatoes ten 



SOUPS AND sour ACCOMPANIMENTS 65 

minutes, add soda, and rub through a sieve. Com- 
bine mixtures and strain into a tureen. Add butter 
bit by bit and seasonings. 

Berkshire Soup 

1 onion, finely chopped 2 tablespoons sugar 
yi cup butter 1 teaspoon salt 

Yi bay leaf Yi teaspoon pepper 

12 peppercorns 2 cups water 

2 tablespoons flour 1 can corn 

1 can tomatoes 3^ cup cream 

2 egg yolks 

Cook onion and butter five minutes, stirring con- 
stantly. ' Add bay leaf, peppercorns, and flour, and 
cook two minutes; then add tomatoes, sugar, salt, 
pepper, and boiling water and simmer twenty min- 
utes. Add corn, cook ten minutes, and force through 
a puree strainer. Just before serving add egg yolks^ 
slightly beaten, and diluted with cream. 

Celery and Tomato Puree 

1 bunch celery Bit of bay leaf 

2 teaspoons salt 1 teaspoon peppercorns 

3 pints cold water 2 sprigs parsley 

2 tablespoons fat salt pork 1 clove garlic, crushed 

1 onion, sliced 33^ tablespoons butter 

1 small carrot, sliced 2 tablespoons flour 

1 leek, sliced 1 pint tomatoes 
Yi teaspoon thyme 1 tablespoon sugar 

2 cloves Salt and pepper. 

Break celery in one-inch pieces, and pound in 
a mortar. Add water and salt, bring slowly to the 



66 A NEW BOOK OF COOKERY 

boiling point, and let simmer one horn*. Try out pork 
fat, add vegetables and seasonings and cook ten 
minutes stirring constantly; then add tomatoes, 
sugar and salt and pepper to taste. Combine mix- 
tures, thicken with two tablespoons flour mixed with 
one and one-half tablespoons butter. Cover and 
cook slowly one hour. Rub through a sieve, add 
remaining butter and serve at once. 

French Tomato Soup 

1 quart browoi stock 6 peppercorns 

1 can tomatoes 1 teaspoon salt 

1 onion, sliced }/$ teaspoon pepper 

2 cloves, garlic 3^ teaspoon soda 

4 sprigs parsley J^ tablespoon sugar 

2 sprigs thyme 2 tablespoons butter 

Bit of bay leaf 2 tablespoons cornstarch 

IJ^ cups cream 

Bring stock and tomatoes, mixed with vegetables, 
salt, and pepper, to the boiling point and let boil 
thirty minutes. Rub through a sieve, return to range, 
and add soda and sugar. Melt butter, add corn- 
starch, and when well blended, pour on hot soup. 
Bring to the boiling point, and just before serving 
add cream. Serve with croutons. 

Onion Soup 

Wipe and make several gashes through the meat 
of a six-pound piece cut from a shin of beef. 
Put in kettle, add three quarts cold water, cover, 
heat slowly to the boiling point and let simmer 



SOUPS AND SOUP ACCOMPANIMENTS 67 

six hours. Wipe, peel, and thinly slice five small 
onions; put in a frying pan and cook in enough 
butter to prevent burning (stirring constantly) 
until soft. Strain stock; there should be six cups. 
Add two and one-half teaspoons beef extract, onions, 
and salt to taste. Cut stale bread in one-third- 
inch slices and remove crusts. Toast on both 
sides. Place in tureen, sprinkle with three table- 
spoons grated Parmesan cheese and pour soup over 
bread just before sending to table. 

Southdown Soup 

Fore quarter Iamb ^ tablespoon salt 

3 quarts cold water 3^ cup string beans 

1 onion 3^ cup boiled rice 

Yi teaspoon peppercorns J^ teaspoon celery salt 

Wipe lamb, discarding skin and fat, and cut 
lean meat in small pieces. Put in kettle with bones 
and add cold water. Cover, bring gradually to the 
boiling point and let simmej- four hours. During 
the last hour of the cooking add sliced onion, pepper- 
corns, and salt. Strain, chill, and remove fat. Heat 
to the boiling point and to each quart of the stock add 
beans, cut on the diagonal, in small pieces, rice, 
and celery salt. 

Veal Tomato Bisque 

3 pints veal stock y^ teaspoon salt 

3^ cup tomato puree Few grains pepper 

3^ cup heavy cream ]/% teaspoon soda 



68 A NEW BOOK OF COOKERY 

Mix veal stock, tomato puree, and cream. Bring 
to the boiling point and add seasonings. 

To obtain tomato puree put one-half can tomatoes 
in saucepan, bring to the boiling point and let 
simmer until reduced two-thirds; then force through 
a puree strainer. 

Chicken Gumbo 

1 onion, finely chopped 2 teaspoons salt 

4 tablespoons butter \i teaspoon pepper 

1 quart chicken stock 3^ green pepper, finely 

}/i can okra chopped 

Cook onion with butter five minutes, stirring con- 
stantly. Add to chicken stock to which have been 
added remaining ingredients. Bring to the boiling 
point and let simmer forty minutes. 

Pimiento Bisque 

3^ cup rice 13^ teaspoons salt 

3 pints chicken stock J^ teaspoon Tabasco Sauce 

5 canned pitnientoes Y^ cup cream 

Yolks 2 eggs 

Cook rice and stock in double boiler until rice 
is tender; then rub through a sieve. Add pimientos, 
rubbed through a sieve, salt, and Tabasco Sauce. 
Bring to the boiling point and add egg yolks slightly 
beaten and diluted with cream. 

Clear Mushroom Soup 

Brush one-half pound mushrooms, finely chop 
stems and break caps in small pieces. Add to three 



SOUPS AND SOUP ACCOMPANIMENTS 69 

pints consomme, bring gradually to the boiling point 
and let simmer thirty minutes. Cool and then 
clear, using the whites and shells of two eggs. Just 
before serving add Madeira wine to taste. 

Cream Chestnut Soup 

1 cup Italian chestnuts IJ^ cups cream 

1 quart chicken stock 3^ teaspoon salt 

}/s teaspoon paprika 

Pick over, wash, and cook chestnuts in boiling 
w^ater two minutes. Drain, gash, cool, and remove 
shells. Add stock, bring to the boiling point and 
let simmer until chestnuts are soft; then rub through 
a sieve and add remaining ingredients. 

Potage Longchamps 

1 can peas 1 tablespoon flour 

2 slices onion 1 cup milk 

\]/2 teaspoons sugar Few sprigs fresh mint 

3 cups chicken stock % teaspoon salt 

1 tablespoon butter J^ teaspoon pepper 

}i cup cooked vermicelli 

Drain and rinse peas. Add onion, sugar, and 
chicken stock, bring to the boiling point and let 
simmer thirty minutes. Melt butter, add flour and 
stir until well blended; then pour on gradually, 
while stirring constantly, the hot stock. Again 
bring to the boiling point and put through a puree 
strainer. Add milk and, while soup is reheating, al- 
low mint to remain in it until it has imparted a 



70 A NEW BOOK OF COOKERY 

delicate flavor. Remove mint and add salt, pepper, 
and vermicelli. 

Nymph Aurora 

1 quart chicken stock 2 tablespoons cornstarch 

2 slices onion Leaf green 

2 slices carrot J^ teaspoon salt 
Bit of bay leaf }/§ teaspoon pepper 
Sprig of marjoram 2 tablespoons lemon juice 
Blade mace 1 pint shrimps 

}/2 teaspoon peppercorns 3^ cup heavy cream 

Cook chicken stock with onion, carrot, bay leaf, 
marjoram, mace, peppercorns, and cornstarch twelve 
minutes. Strain, color vnth. leaf green and season 
with salt, pepper, and lemon juice; then add shrimps 
cut in pieces. Reheat, add cream beaten until 
stiff and serve at once. 

Cream of Watercress Soup 

1 bunch watercress 1 cup heavy cream 

3 cups veal stock % teaspoon salt 
43^ tablespoons butter 3^ teaspoon pepper 
}/3 cup flour Green coloring 

Wash, pick over, and finely chop cress. Add to 
stock, bring to the boiling point and let simmer 
ten minutes; then strain through a double thickness 
of cheese-cloth. Melt butter, add flour and stir 
until well blended; then pour on gradually, while 
stirring constantly, hot stock. Bring to the boiling 
point. Add cream, salt, and pepper, and color deli- 
cately, using leaf green. Serve with Toasted Tri- 
angles (see p. 77). 



SOUPS AND SOUP ACCOMPANIMENTS 71 

Chicken and Oyster Consomme 

1 pint oysters 1 teaspoon salt 

J^ cup cold water Few grains cayenne 

4 cups chicken stock 3^ cup cream 

Finely chop oysters (reserving the soft portion of 
twelve), add cold water and let simmer twenty- 
five minutes. Strain oyster liquor through a double 
thickness of cheese-cloth, placed over fine wire 
strainer, and add to chicken stock. Season with salt 
and pepper and add cream and the soft parts of 
oysters, cooked until plump. Reheat and serve at 
once. 

Filippini Consomme 

2 cups consomm^ 3 tablespoons Sherry wine 

1 cup brown stock 3^ teaspoon salt 

4 tablespoons pimiento Few grains cayenne 

puree 

Mix ingredients and clear, using the white and 
shell of one egg. To obtain pimiento puree, drain 
canned pimientoes and force through a puree strainer. 

Consomme Dubarry 

5 pounds veal, cut from Bit of bay leaf 

fore quarter }/2 teaspoon peppercorns 

2 ox-tails 1 tablespoon salt 

3 quarts cold water 1 3^ tablespoons butter 
K cup carrot, cut in small j^ green pepper 

pieces Flowerets cooked cauliflower 

K cup celery, cut in small }4 cup hot boiled rice 

pieces 1 tablespoon shredded, 
1 onion sliced blanched Jordan almonds 

3 sprigs thyme Royal custard 



72 A NEW BOOK OF COOKERY 

Wipe veal, remove meat, cut in small pieces and 
put with bones in soup kettle. Add ox-tails, wiped 
and cut in pieces, and pour over cold water. Heat 
gradually to the boiling point, skim, cover, and let 
simmer four hours. Cook carrot, celery, onion, 
thyme, bay leaf, and peppercorns with butter ten 
minutes, stirring constantly. Add to soup and let 
simmer two hours; then add green pepper cut in 
strips and cook fifteen minutes. Strain, cool, and 
remove fat. Reheat and add remaining ingredients. 

A consomme that does not require clearing. 

Consomme Montmorency 

4-pound fowl 8 slices carrot 

3 pounds knuckle of veal 2 sprigs parsley 

3 ciuarts cold water 2 sprigs thyme 

1 sliced onion J^ teaspoon peppercorns 

2 stalks celery 2 tablespoons butter 

Dress and clean fowl, put in a soup kettle and add 
veal cut in small pieces. Pour over water and add 
remaining ingredients, which have been cooked in 
butter eight minutes. Bring to the boiling point 
and let simmer until fowl is tender. Remove fowl 
and let stock boil one and one-half hours. Strain, 
cool, remove fat, and clear, allowing the white and 
shell of one egg and one cup uncooked beet to each 
quart. Garnish with one-fourth cup cooked green 
peas, one-fourth cup Julienne-shaped pieces of the 
white meat of cooked chicken, and one-fourth cup 
cooked pearl tapioca. 



SOUPS AND SOUP ACCOMPANIMENTS 73 

Iced Pimiento Consomme 

Remove fat from one quart consomme, and clear, 
using the white of one egg and two pounded canned 
pimientos. Chill thoroughly and serve very cold 
in bouillon cups. 

Consomme Tillyprone 

8 lbs. shin of beef 2 sprigs parsley 

4 lbs. knuckle of veal 2 sprigs marjoram 

2 t)zs. lean raw ham 3 sprigs thyme 

4 quarts cold water % teaspoon peppercorns 

2 onions, sliced 4 cloves 

1 small carrot 2 allspice berries 

)/2 teaspoon celery seed 1 inch piece stick cinnamon 

Small bay leaf 1 tablespoon salt 

Blade of mace 1 egg 

% cup Brussels sprouts 

Wipe beef and veal, remove lean meat from bones 
and cut in small pieces. Put in hot iron frying pan 
with ham and brown (turning frequently), using just 
enough butter to keep meat from burning. Remove 
to back of range, cover and cook one hour, turning 
occasionally. Put in soup kettle, add water, season- 
ings and bones sawed in pieces. Bring quickly to boil- 
ing point, skim, simmer six hours and strain through 
cheese-cloth placed over a fine wire strainer, when fur- 
ther clearing will not be necessary. Let stand twenty- 
four hours. Reheat and garnish with egg, slightly 
beaten, run through a strainer and cooked in soup. 

Wash, pick over and slice Brussels sprouts crosswise 
and cook in boiling salted water, to which are added 
a few grains soda, until soft ; drain and add to soup. 



74 



A NEW BOOK OF COOKERY 



Consomme Japonnaise 



3 pounds lean beef 
3 pounds shin of beef 
Carcass of roast chicken 
1 sliced carrot 
1 sliced onion 
1 clove garlic 
1 stalk celery 
1 sprig parsley 



10 peppercorns 

2 cloves 

5 allspice berries 

}/i teaspoon thyme 

1 quart cold water 

\}/2 quarts boiling water 

Salt 

Pepper 



Wipe meat, cut in small pieces,, and put in 
a soup kettle. Add remaining ingredients "ex- 
cept boiling water, salt, and pepper, cover 
and let stand on back of range one and one- 
half hours. Bring to the boiling point and let 
boil five minutes, stirring constantly. Add boil- 
ing water and let simmer one and one-half 
hours. Season with salt and pepper, and strain 
through a piece of cheese-cloth placed over a 
fine strainer. 



Mock Turtle Soup 



1 calf's head 
4 lbs. knuckle of veal 
1 lb. marrow bone 
4 quarts cold water 

1 small sliced carrot 

2 sliced onions 

3 sprigs thyme 

2 sprigs marjoram 
Bit of bay leaf 
y^ teaspoon clove 



H teaspoon peppercorns 

Y% teaspoon celery seed 

4 allspice limes 

2 blades mace 

Yi tablespoon salt 

13^ tablespoons butter 

1 Y2 tablespoons flour 

13^ tablespoons lemon juice 

yi cup Sherry wine 

Salt and pepper 



Clean and wash calf^s head, put in kettle with 
veal and marrow bone; add cold water, cover, bring 



SOUPS AND SOUP ACCOMPANIMENTS 75 

slowly to boiling point and let simmer until meat 
leaves bone. Cut face meat in one-half inch cubes — 
there should be one cup — and set aside with brains 
to use as garnish. Put tongue, remaining calf's head 
meat and veal through meat chopper. Return to 
kettle containing stock and add vegetables and sea- 
sonings and let simmer two hours. Strain, cool, re- 
move fat, reheat and add butter and flour browned 
together. Add meat, lemon juice. Sherry and salt 
and pepper to taste. Then add egg balls. 

Egg Balls. — Mash yolks of three hard-boiled 
eggs and add an equal measure of mashed calf's 
brains. Season highly with salt and pepper and add 
enough slightly beaten egg to hold mixture so that 
it may be shaped into small balls. Roll balls in 
flour and saute in butter. 

Bisque of Oysters, Capucine 

1 quart oysters 3^ cup rice 

1 }4 quarts water 2 cups milk 

2 stalks celery 2 teaspoons salt 

2 leeks J^ teaspoon pepper 

2 slices onion 3^ teaspoon cayenne 

2 sprigs parsley 3^ teaspoon nutmeg 

2 cloves 2 egg yolks 

1^2 bay leaf 1 cup cream 

1 cup canned peas 

Parboil oysters in their own liquor. Strain, re- 
serve liquor, and finely chop the oj'sters. To liquor 
add water, celery, leeks, onion, parsley, cloves, bay 
leaf, chopped oysters, rice, and milk. Bring to the 



76 A NEW BOOK OF COOKERY 

boiling point and let simmer one and one-quarter 
hours. Press through a sieve and add remaining 
seasonings; then egg yolks diluted with cream, and 
when boiling point is again reached, peas. 

Manhattan Clam Bisque 

2 quarts clams in shells 33^ tablespoons flour 
}/2 cup cold water 3^ teaspoon salt 
Hot water Few grains paprika 

3 tablespoons butter 1 cup cream 

Wash clams thoroughly, put in kettle, add cold 
water, cover, and cook until shells are partially 
opened. Strain liquor through double thickness of 
cheese-cloth, and add enough hot water to make one 
quart liquid. Brown butter, add jflour and continue 
the browning; then pour on gradually the liquid. 
Bring to the boiling point and let simmer twenty 
minutes. Add seasonings and cream. Serve in bouil- 
lon cups with 

Pimiento Cream. — Beat one-half cup heavy cream 

until stiff. Add the beaten white of one-half egg, 

two tablespoons pimiento puree and a few grains 

salt. To obtain pimiento puree drain canned 

pimientoes, dry on a towel and force through a 

sieve. 

Corinthian Clam Bisque 

2 dozen soft-shelled crabs 2 clams 

}4 cup water Blade mace 

1 sliced onion 2 tablespoons cornstarch 

Sprig parsley 2 tablespoons cold water 

Salt and pepper 1 quart milk 




Mock Cassava Bkead i\ the Making. — Page 11. 




■'im^i^rW^^^^- 



Mock Cassava Bread. — Page 11. 




Pulled Bread. — Page IS. 




Hominy Croutons. — Page 78. 



SOUPS AND SOUP ACCOMPANIMENTS 77 

Wash clams, put in kettle, add water, cover, bring 
to the boiling point, and cook until shells open. Re- 
move clams from shells, chop finely and add to liquor; 
then add onion, parsley, clams, and mace and let 
simmer thirty minutes. Scald milk and thicken 
with cornstarch diluted with cold water. Cook ten 
minutes and add clam water, strained through a 
double thickening of cheese-cloth. Season with 
salt and pepper, and serve in bouillon cups with 
whipped cream. 

SOUP ACCOMPANIMENTS 

Toasted Triangles 

Cut stale bread in one-eighth-inch slices and 
remove crusts ; then cut in halves on the di- 
agonal, making triangles. Toast under a gas flame 
or bake in a slow oven until crisp and delicately 
browned. 

Mock Cassava Bread 

Remove crusts from a small, stale baker's loaf in 
fojir pieces, using a sharp, long-bladed knife; then 
cut in very thin slices lengthwise and shape with an 
elliptical cutter. Dip each piece separately quickly 
in and out of cold water and shape over a form 
(using one-half-pound baking powder tins) and 
keep in place with soft twine. Place in dripping 
pan, brush over with melted butter and bake in a 
slow oven until crisp and delicately browned, turning 



78 A NEW BOOK OF COOKERY 

frequently. Serve as an accompaniment to soup 
or five o'clock tea. 

Pulled Bread 

Cut off ends and remove crusts from a baker's 
French loaf; then cut in halves, crosswise. Pull 
apart into strips, using two three-tined forks. Put 
in dripping pan and bake in a slow oven until crisp 
and delicately browned. 

Hominy Croutons 

Pack hominy mush in buttered one-fourth-pound 
baking powder box. WTien cold, remove from box, 
cut in one-fourth-inch slices and slices in one-fourth- 
inch cubes. Dip in fine crumbs, egg, and crumbs, and 
fry in deep fat. 

Tapioca Garnish for ConsonunS 

Soak one-fourth cup pearl tapioca over night in 
cold water to cover. Drain and cook in boiling salted 
water until transparent. Again drain and add to 
soup. 



CHAPTER VIII 

FISH 

WAYS OF COOKING SHELLFISH 
Sherry Oyster Cocktail 

ALLOW six small oysters to each cocktail and 
pour over a dressing made of Sherry wine, salt, 
and cayenne, allowing two tablespoons wine and a 
few grains, each, salt and cayenne, to each cocktail. 
Let oysters stand in sauce in a cold place fifteen 
minutes before serving time. 

Mayonnaise of Oysters 

Clean selected oysters ; put in omelet pan and par- 
boil in their own liquor. Remove tough muscles and 
discard. Marinate soft portions with French Dress- 
ing and let stand in ice box until thoroughly chilled. 
Arrange for individual service on small, crisp lettuce 
leaves (placed on small plates), allowing three pieces 
of oyster for each portion. Garnish with Mayon- 
naise Dressing forced through pastry bag and tube 
and serve at once as a first course at dinner. 

Norfolk Oysters 

1 ]/2 cups hot boiled rice Butter 

1 pint oysters Salt 

1 cup white sauce Pepper 

1 cup buttered cracker crumbs 



80 A NEW BOOK OF COOKERY 

Cover bottom of buttered baking dish with one- 
half the rice, cover rice with one-half the oysters, 
pour over one-half the sauce, dot over with butter 
and sprinkle with salt and pepper; repeat, using 
remaining ingredients. Cover with crumbs, and 
bake in a hot oven thirty minutes. 

Oysters Louisiane 

Clean and parboil one quart oysters, reserve 
liquor, and add enough water to make one and one- 
half cups. Cook three tablespoons butter with two 
tablespoons chopped red pepper and one-half table- 
spoon finely chopped shallot, five minutes. Add four 
tablespoons flour and stir until well blended; then pour 
on gradually, while stirring constantly, oyster liquor. 
Bring to the boiling point and season with one-half tea- 
spoon salt, one-eighth teaspoon paprika, few grains 
cayenne, and one tablespoon Sauterne wine. Arrange 
oysters in large buttered scalloped shells, pour over 
sauce, sprinkle with grated Parmesan cheese, and pipe 
around edge of shells a border of Duchess potatoes. 
Arrange in pan and bake until thoroughly reheated. 

Devilled Oysters on Half Shells 

1 pint oysters Few grains cayenne 

1 tablespoon butter 3^ teaspoon made mustard 

3 shallots, finely chopped K tablespoon Worcestershire 

2 tablespoons flour Sauce 

J^ cup milk 3 chopped mushroom caps 

J^ cup cream J^ teaspoon chopped parsley 

3^ teaspoon salt 1 egg yolk 

J^ teaspoon nutmeg Buttered cracker crumbs 



FISH 81 

Wash and chop oysters. Cook shallots in butter 
three minutes, add flour and stir until well blended; 
then add milk and cream. Bring to the boiling point 
and add oysters and remaining ingredients, except 
egg yolk and crumbs, and let simmer twelve minutes. 
Add egg yolk, put mixture in deep halves of oyster 
shells, cover with buttered crumbs, and bake fifteen 
minutes. 

Scallop Cocktail I 

Clean scallops, put in saucepan and cook until 
they begin to shrivel. Drain, chill and put in small 
fluted shells, allowing five for each shell. Arrange 
two shells on each plate of finely crushed ice, placing 
between shells a small glass containing cocktail dress- 
ing, same as used for Oyster Cocktail I (see The 
Boston Cooking School Cook Book, p. 180). 

\ Scallop Cocktail II 

1 teaspoon salt Y2 teaspoon dry mustard 

}/i teaspoon pepper 2 tablespoons vinegar 

1 teaspoon chopped parsley 8 tablespoons Tomato 
1 teaspoon chives, finely cut Catsup 

Y2 teaspoon chopped shallot 1 teaspoon grated horse- 
y2 teaspoon oHve oil radish root 

10 drops Tabasco Sauce 1 pint scallops 
13^2 teaspoons Worcester- 
shire Sauce 

Mix ingredients, except scallops. Cook scallops 
five minutes, drain, chill thoroughly, and cut in halves. 
Add to sauce and serve in cocktail glasses. This 
recipe makes six cocktails. 



82 A NEW BOOK OF COOKERY 

Savoy Scallops 

1 quart scallops 3 tablespoons floxir 

Fish stock ]/2 cup Mayonnaise Dressing 

3 tablespoons butter K teaspoon thyme 

Parboil scallops, drain, and cut in quarters. To 
scallop liquor add enough fish stock to make one and 
one-third cups. Melt butter, add flour and stir 
until well blended; then pour on gradually, while 
stirring constantly, fish liquor. When boiling point 
is reached remove to back of range and add gradu- 
ally Mayonnaise Dressing; then scallops and thyme. 
Keep hot in chafing dish, but do not allow mixture 
to boil. For the thyme remove the tiny leaves from 
sprigs of dried thyme. 

Samoset Scallops 

1 pint scallops Few grains salt 

1 tablespoon butter 1 cup finely cut, soft mild 
1 tablespoon flour cheese 

y^ cup thin cream 1 egg 

3^ cup stewed and strained Salt 

tomatoes Mustard 
Cayenne 

Parboil scallops, drain and cut in quarters. Melt 
butter, add flour and stir until well blended; then 
pour on gradually, while stirring constantly, cream. 
Bring to the boiling point and add tomatoes mixed 
^A\h soda. Again bring to the boiling point, add 
cheese and, as soon as cheese has melted, egg slightly 
beaten, scallops, and seasoning. Serve on squares of 
toasted bread. 



FISH 83 





Scalloped Scallops 


1 pint scallops 




Yi cup soft bread crumbs 


^ cup butter 




y2 cup cream 


1 cup cracker crumbs 


Salt 






Pepper 



Wash and pick over scallops. Melt butter and add 
cracker and bread crumbs. Put a layer of crumbs 
in buttered dish, cover with scallops, add one-half 
the cream and season with salt and pepper; repeat, 
cover with buttered crumbs and bake until crumbs 
are brown, the time required being about twenty- 
five minutes. 

Scallops Bresloise 

1 pint scallops 3 tablespoons fresh bread 

Yi cup water crumbs 

Yi cup white wine . Y2 clove garlic, finely 

Yi teaspoon salt chopped 

Yi. teaspoon pepper 1 teaspoon chopped parsley 

1 small white onion 1 egg yolk 

2 tablespoons butter % cup buttered bread 
1 tablespoon floiu- crumbs 

Cook scallops in water and wine, to which salt and 
pepper have been added, five minutes; drain and 
chop. Chop onion and cook with butter five min- 
utes, stirring constantly; add flour and stir until 
well blended; then pour on gradually, while stirring 
constantly, liquor drained from scallops. Bring to the 
boiling point and add scallops and remaining ingre- 
dients, except buttered bread crumbs. Fill buttered 
shells with mixture, sprinkle with buttered crumbs, 
arrange in pan, and bake until crumbs are brown. 



84 A NEW BOOK OF COOKERY 

Fried Scallops a la Huntington 

Clean one quart scallops and pour over the juice 
of one lemon, one tablespoon olive oil, one-half 
teaspoon finely chopped parsley, one teaspoon salt, 
and one-half teaspoon pepper. Cover, let stand thirty 
minutes, and drain. Mix three tablespoons chopped 
cooked ham, four tablespoons soft, stale bread 
crumbs, two tablespoons grated Parmesan cheese, 
and one teaspoon chives, finely cut. Dip scallops 
in egg, roll in mixture, fry in deep fat and drain 
on brown paper. Sprinkle with salt, remove to hot 
platter, and garnish with parsley. 

How to Boil Lobsters 

Have ready a large kettle containing vigorously 
boiling water, adding one tablespoon salt to each 
quart of water. Put in live lobsters, tail end 
down, one at a time, having the water come to the 
boiling point between each addition. Lobsters 
should be entirely covered by water. Cover and 
let boil twenty minutes. 

Spanish Lobster in Casseroles 

Remove meat from a two-pound lobster and cut 
in small pieces. Put body bones and claw meat in a 
stewpan, cover with two and one-half cups cold water 
and add one slice, each, carrot and onion, sprig of 
parsley, and stalk of celery. Bring to the boiling 
point and let boil until reduced to one and one-half 




ScALL')!' Cocktail. — Page 81. 




Saudine Cocktail. — Page 372. 




Broiled Pompano, Cucumber Hollandaise. — Page SS. 




Shattuck Halibut. — Page 89. 



FISH 85 

cups; then strain. Melt four tablespoons butter, 
add four tablespoons flour and stir until well blended; 
then pour on gradually lobster stock. Bring to the 
boiling point and add one-half cup heavy cream, 
yolks two eggs, slightly beaten, and lobster dice. 
Season with one tablespoon lemon juice, one-half 
teaspoon salt, one-fourth teaspoon paprika, and one- 
eighth teaspoon pepper. Put one tablespoon boiled 
rice in each buttered individual casserole, fill with 
lobster mixture, and on top place a small slice broiled 
tomato, brushed over with melted butter and sea- 
soned with salt and pepper. 

Planked Live Lobster 

Split a one and one-half pound live lobster (see 
The Boston Cooking-School Cook Book, p. 189), put 
in dripping pan, brush shell over with olive oil or 
melted butter and bake in a hot oven fifteen minutes. 
Remove to plank and garnish with Julienne potatoes, 
slices of peeled and chilled tomatoes, overlapping one 
another, slices of cucumber and parsley. Pour over 
lobster melted butter, seasoned with salt, pepper 
and lemon juice. 

Planked Live Lobster with Oysters 

Split and bake a lobster, same as for Planked Live 
Lobster, cooking only twelve minutes. Clean and 
pick over one cup oysters, put over tail and body 
meat of lobster, sprinkle with salt and pepper and 



86 A NEW BOOK OF COOKERY 

dot over generously with butter. Put in oven and 
bake until oysters are plump and edges curl. Gar- 
nish with Saratoga Chips (see The Boston Cooking 
School Cook Book, p. 314) and sprigs of parsley. 

Crab Meat Urzini 

3 tablespoons butter % teaspoon salt 

3 tablespoons flour 3^ pound crab meat 

^ cup milk J4 pound musliroom caps 

% cup cream 1 canned pimiento 

Melt butter, add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
milk and cream. Bring to the boiling point, season 
with salt and add crab meat, mushroom caps 
(sliced and sauted in butter), and pimiento (cut in 
long, thin strips). Use as a filling for patties, vol-au- 
vent, or Swedish timbales. 

Crab Meat Mornay 

4l]4. tablespoons butter % cup chicken stock 

3 tablespoons flour M cup milk 

2J^ tablespoons cornstarch Yolks 2 eggs 

^ teaspoon salt IJ^ cups crab meat 

}/2, cup grated Young America cheese 

Melt butter, add flour, cornstarch, and salt, and 
stir until well blended; then pour on gradually, 
while stirring constantly, chicken stock; bring to 
the boiling point and let boil three minutes. Add 
milk gradually, again bring to the boiling point and 
ad4 egg yolks, slightly beaten. Butter eight individ- 
ual casseroles, cover bottoms with crab meat, cover 



FISH 87 

meat with sauce, and sprinkle with cheese. Run 
under gas flame to melt cheese, and brown. 

Crabs Ravigote 

1 pound fresh crab meat J^ teaspoon finely chopped 

1 teaspoon salt parsley 

}/8 teaspoon cayenne 1 hard boiled egg, finely 

1 teaspoon made mustard chopped 

1 tablespoon oli\ e oil 3 tablespoons vinegar 

Season crab meat with remaining ingredients, 
mix thoroughly and arrange in six scallop shells, 
spread evenly with Ravigote Mayonnaise (see The 
Boston Cooking-School Cook Book, p. 344) and gar- 
nish with fillets of anchovies, arranged lattice 
fashion. 

WAYS OF COOKING OTHER FISH • 

\ Fisherman's Haddock 

Remove head and tail from a four-pound haddock, 
split and wipe with a piece of cheese-cloth wrung 
out of cold water. Sprinkle inside with one cup salt, 
cover and let stand over night. In the morning re- 
move salt, rinse thoroughly, tie in cheese-cloth, 
and cook in boiling water until tender. Drain 
thoroughly, and remove from cheese-cloth to hot 
platter. Garnish with steamed potatoes of uniform 
size and boiled beets (cut in slices and slices cut in 
fancy shapes; then seasoned with butter and salt), 
alternating vegetables. Cut four one-fourth-inch 
slices fat salt pork in small cubes and try out. Serve 



88 A NEW BOOK OF COOKERY 

fish with pork scraps, pork fat, and two cups white 
sauce. 

Broiled Pompano, Cucumber HoUandaise 

Order fish dressed for broihng; wipe, sprinkle 
with salt and pepper, and place in a greased broiler. 
Broil flesh side until well seared, brush flesh side 
sparingly with olive oil or melted butter and con- 
tinue broiling on flesh side until fish begins to brown, 
again brush over with butter or oil and continue 
broiling on flesh side until well browned. Turn 
and broil skin side until fish is done. Remove to- 
heated platter, pour over Cucumber HoUandaise 
(see p. 157) and garnish at one end of platter with 
ten thin slices of lemon (from which seeds have been 
removed) and ten thin slices of round radishes, 
alternating and overlapping them. In middle of 
garnish thus arranged, place a sprig of parsley. 

Baked Halibut, Swedish Style 

1 pound slice halibut ^ cup canned tomatoes 

Salt 3^ teaspoon powdered sugar 

Pepper J^ onion 

Melted butter J^ cup heavy cream 

Wipe halibut and remove skin. Place in an earthen 
baking dish, sprinkle with salt and pepper and 
brush over with melted butter. Drain tomatoes and 
add sugar. Spread over fish, then cover with 
onion, thinly sliced. Bake twenty minutes, pour 
over cream and bake ten minutes. Remove onion 
and serve at once, from dish in which it was cooked. 



FISH 89 

Shattuck Halibut 

Wipe a one and one-half pound slice chicken hali- 
but with a piece of cheese-cloth, wrung out of cold 
water. Put in a buttered copper platter or dripping 
pan, and sprinkle with salt and pepper. Arrange 
on top five three-fourth-inch slices cut from medi- 
um-sized tomatoes, which have been peeled; then 
sprinkle with Julienne-shaped pieces cut from a 
green pepper. Bake in a hot oven twenty-five 
minutes, basting four times, using one-third cup 
melted butter and after that is gone, liquor in platter. 

Halibut a la Suisse 

Wipe a two-pound piece of halibut with cheese- 
cloth, wrung out of cold water. Put in baking pan of 
correct size, sprinkle with salt and pepper and put 
on top one-half cup butter. Bake fifteen min- 
utes, basting twice; then cover with one-fourth 
pound mushrooms, broken in pieces, and pour over 
one cup cream. Again bake fifteen minutes, add one 
teaspoon beef extract and bake ten minutes, bast- 
ing twice. Remove to hot serving dish, pour around 
sauce remaining in pan, and garnish with parsley. 

Halibut Veronique 

Wipe two three-folirth-pound slices chicken hali- 
but and cut into eight fillets. Sprinkle with salt 
and pepper, brush over with lemon juice, and put 
a thin slice of onion on each. Cover, and let stand 



90 A NEW BOOK OF COOKERY 

two hours. Remove onion, place fillets in buttered 
pan of correct size and pour over the following sauce : 

Melt three tablespoons butter, add three table- 
spoons flour and stir until well blended; then pour 
on gradually, while stirring constantly, two-thirds 
cup fish stock, and one-half cup cream. The fish 
stock used is made from bones, skin, and trimmings 
of fish. 

Cover and bake in a hot oven five minutes. Trans- 
fer fish to a copper platter. 

Remove skin and seeds from three-fourths cup 
Malaga grapes, pour over three tablespoons Tokay 
wine, cover, and let stand thirty minutes. Drain, 
add to sauce which has been strained, seasoned with 
salt, and cooked five minutes; then add two tea- 
spoons wine in which grapes have soaked and pour 
over fish. 

Serve in copper platter. 

Halibut Loomis 

2 1-pound slices chicken Bit of bay leaf 

halibut Yi cup white wine 

1 onion 1 tablespoon vinegar 

2 sprigs parsley M teaspoon salt 

1 sprig thyme Yz teaspoon pepper 

2 cloves Cold water 

Slice onion and add parsley, thyme, cloves, and 
bay leaf. Put in pan, lay fish over vegetables, 
sprinkle with salt and pepper, and add wine, vinegar, 
and cold water to cover. Cover and let stand two 
hours. Place on range, bring to boiling point and 



FISH 91 

let boil fifteen minutes. Remove to hot platter and 
pour over the following sauce : Melt two tablespoons 
butter, add three tablespoons flour and stir until well 
blended; then pour on gradually, while stirring 
constantly, one-half cup milk, and one-third cup 
liquor, in which fish was cooked. Bring to the boil- 
ing point and add two tablespoons grated cheese, 
one-fourth teaspoon salt, few grains pepper, and the 
yolk of one egg, slightly beaten. Dot over with one 
tablespoon butter, place in a hot oven and bake until 
well browned. Sprinkle with one-half tablespoon 
finely chopped parsley and serve at once. 

Fillets of Halibut a la Hollanden 

2 %-pound slices halil)ut 3 tablespoons butter 

6 thin slices fat salt pork 3 tablespoons flour 

1 sliced onion % cup buttered cracker 
K bay leaf crumbs 

Wipe fish and cut into eight fillets. Take up each 
fillet separately, roll, and fasten with a wooden 
skewer. Arrange pork in pan, cover with onion and 
bay leaf, broken in pieces, and place fillets over all. 
Work butter until creamy, add flour and stir until 
well blended. Then mask fillets with mixture, sprinkle 
with buttered crumbs, and bake in a hot oven. Re- 
move to serving dish, take out skewers, and pour 
around the following sauce: 

To two and one-half tablespoons fat, remaining 
in pan, add two tablespoons flour and stir until 
well blended; then pour on gradually, while stirring 



92 A NEW BOOK OF COOIvERY 

constantly, one cup rich milk or cream. Bring to 
the boiling point and season with one-fourth tea- 
spoon salt, one-eighth teaspoon pepper, and one 
tablespoon butter, bit by bit. 

Huntington Halibut, Sauce Verte 

Wipe a slice of halibut, weighing about one pound, 
with a piece of cheese-cloth wrung out of cold water. 
Free from skin and bones and force through a meat 
chopper; there should be one and three-fourths cups. 
Put in mortar and add whites two eggs gradually, 
while working constantly until mixture is smooth, 
then add one and one-fourth cups heavy cream and 
salt, pepper and cayenne to taste. Rub through a 
sieve, line buttered individual moulds with mixture 
and nearly fill spaces with creamed shrimps or crab 
meat and cover with forcemeat. Set in pan of hot 
water, cover with buttered paper and bake until 
firm. Remove to hot serving dish and pour around 
Sauce Verte (see p. 160). 

Haddock a la Metropole 

5-pound haddock J^ teaspoon salt 

2 cups cold water J^ teaspoon pepper 

3 slices carrot 3^ cup heavy cream 

1 slice onion 1J4 tablespoons pimiento 

2 sprigs parsley pur^e 

6 peppercorns J^ tablespoon finely 

2J^ tablespoons butter chopped chives 

3J^ tablespoons flour 34^ teaspoon salt 

% cup buttered coarse bread crumbs 



FISH 93 

Skin, bone, and cut haddock into few fillets for 
individual service. Cover bones, skin, and trimmings 
with water, add carrot, onion, parsley, and pepper; 
bring to the boiling point and let simmer until 
reduced one-half. Melt butter, add flour and stir 
until well blended; then add fish stock, which has 
been strained, and bring to the boiling point. Ar- 
range fish in buttered pan, brush over with lemon 
juice (using one and one-half tablespoons), sprinkle 
with salt and pepper, and pour over sauce. Cover 
with buttered paper and bake fifteen minutes. 
Beat cream until stiff, add pimiento puree, chives, 
and salt. Spread fillets with cream. Sprinkle with 
buttered crumbs, and bake until crumbs are brown. 
To obtain pimiento puree drain canned pimientos 
and force through a puree strainer. 

Stuffed Baked Haddock §i la Preston 

Wipe, skin, and fillet a four-pound haddock. 
Brush over with lemon juice and sprinkle with salt 
and pepper. Put one fillet in buttered pan, spread 
with mushroom filling, cover with remaining fillet, 
pour over two-thirds cup cream, and bake twenty- 
five minutes. Sprinkle with two-thirds cup buttered 
bread crumbs and bake until crumbs are brown. 
Remove to hot serving dish and strain around 
liquor remaining in pan. 

Mushroom Stuffing. — Mix one-half cup bread 
crumbs with three tablespoons melted butter and 
one-third cup mushroom caps, cut in pieces; then 



94 A NEW BOOK OF COOKERY 

add one-half teaspoon salt and a few grains 
pepper. 

Baked Bluefish a la Muisset 

Wipe, scale, cut off fins, and remove large bones 
from a three-pound fish. Place on a buttered fish 
sheet in dripping pan and sprinkle wdth one tea- 
spoon salt mixed with one-half teaspoon curry 
powder. Work one tablespoon butter until creamy, 
add one teaspoon anchovy essence, and spread over 
fish. Bake twenty-five minutes, basting four times 
wdth melted butter, using one-third cup. IVIix two 
ounces blanched and chopped almonds and one table- 
spoon capers. Add one-half cup chicken or brown 
stock, bring to the boiling point and let simmer five 
minutes. Pour over fish, sprinkle with coarse bread 
crumbs, and bake until crumbs are brown. Remove 
to hot serving dish and garnish with parsley. 

Stuffed Turbans of Flounder 

2 large flounders 3^ cup cream 

% cup chopped mushroom 12 chopped bearded oysters 

caps 3^ teaspoon salt 

Few drops onion juice }/§ teaspoon pepper 

3 tablespoons butter Few grains cayenne 
43^ tablespoons flour Few grains mace 

Wipe, skin, and cut flounders into eight fillets. 
Trim and coil around inside of buttered muffin 
rings, placed in a buttered pan. Cook mushroom 
caps and onion juice with butter one minute. Add 



FISH 95 

flour and stir until well blended; then pour on grad- 
ually, while stirring constantly, cream. Bring to the 
boiling point and add oysters and seasonings. Fill 
muffin rings with mixture, cover with buttered paper, 
and bake fifteen minutes. Sprinkle with buttered 
bread crumbs and continue baking until crumbs 
are brown. 

Fillets of Flounder in Paper Cases 

Cut cold boiled ham in one-fourth-inch slices, 
then in oblong-shaped pieces with rounding corners. 
Fillet large flounders and cut in pieces. Arrange a 
thick piece on each piece of ham, sprinkle with salt 
and pepper, put in paper cases and turn edges, 
thus preventing escape of juices. Put in pan, 
brush cases with melted butter and bake in a hot 
oven fifteen minutes. Arrange on hot serving plates 
without removing cases. Serve with melted butter. 

Fillets of Sole, St. Male 

Clean, wipe, and fillet three flounders. Put in 
buttered pan, sprinkle with salt and pepper, and 
pour over three-fourths cup fish stock (made from 
trimmings and bones), one-half cup white wine, 
liquor drained from one-half pint parboiled oysters, 
two slices, each, carrot and onion, bit of bay leaf, 
sprig of parsley, and stalk of celery, broken in pieces. 
Cover with buttered paper and bake twenty minutes. 
Remove fillets to copper platter. Melt three table- 



96 A NEW BOOK OF COOKERY 

spoons butter, add three tablespoons flour and ^tir 
until well blended; then pour on gradually, while 
.stirring constantly, one cup liquor remaining in pan. 
Bring to the boiling point, add one-half cup heavy 
cream, and season with one-half teaspoon salt and a 
few grains paprika. 

Strain sauce over fillets, place a parboiled oyster 
on each, sprinkle with six tablespoons Parmesan 
•cheese, and bake until cheese is melted. 

Fillets of Sole Marguery 

Wipe, skin and fillet two sole. Put in buttered 
■dripping pan, sprinkle with salt and paprika and 
pour over one-third cup white wine. Cover with 
buttered paper and bake in a moderate oven fifteen 
minutes. Put bones and trimmings of fish in sauce- 
pan, add body bones from a small lobster and six 
little neck clams. Cover with two and one-half cups 
cold water, bring to the boiling point and let simmer 
until stock is reduced to one cup. Melt three table- 
spoons butter, add three tablespoons flour and stir 
until well blended, then pour on gradually the fish 
stock. Bring to the boiUng point and add one- 
fourth cup wine in which fish has cooked and season 
with salt and pepper. Arrange fillets on copper plat- 
ter, strain over sauce and garnish with slices of 
lobster meat, chopped truffle and one dozen little 
neck clams. Sprinkle with grated Parmesan cheese 
and bake until thoroughly heated. 



FISH 97 

Baked Shad, Roe Sauce 

Clean and split a three-pound shad. Place in an 
oiled dripping pan, sprinkle with salt and pepper, 
brush over with melted butter and bake in a hot 
oven thirty minutes. Remove to serving dish and 
pour around Roe Sauce (see p. 159). 

Petite Halibut, Lobster Sauce 

Free raw halibut from skin and bones and force 
through a sieve; there should be one cup. Pound 
in a mortar, and add gradually the white of one egg; 
then add gradually one cup heavy cream, and season 
with three-fourths teaspoon salt, one-eighth tea- 
spoon pepper, and a few grains cayenne. Turn into 
slightly buttered individual fish moulds, set in pan 
of hot water, cover with buttered paper, and bake 
until firm; the time required being about fifteen 
minutes. Remove from moulds to hot serving 
dish and insert peppercorns to represent eyes. 
Pour around Lobster Sauce and garnish with fan- 
shaped pieces of lemon, or diamond-shaped pieces of 
red pepper, and slices of cucumber cut in the shape 
of fishes. 

Lobster Sauce 

Melt two tablespoons butter, add two tablespoons 
flour and stir until well blended ; then pour on grad- 
ually, while stirring constantly-, one-third cup lobster 
stock and one-fourth cup cream. Bring to the boiling 



98 A NEW BOOK OF COOKERY 

point and add one-fourth cup butter, bit by bit, 
yolks two eggs, one tablespoon lemon juice, one-half 
teaspoon salt, one-eighth teaspoon pepper, a few 
grains cayenne, and two tablespoons lobster meat 
cut in cubes. 

Moulded Rolled Fillets of Halibut 

Wipe, skin, and fillet a three-pound chicken 
halibut or turbot. Cut each of the four fillets in 
halves, lengthwise. Trim into shape, sprinkle with 
salt and lemon juice, and spread with salmon force- 
meat. Roll like a jelly roll and roll in buttered cheese- 
cloth, fastening ends with soft twine. Cook over 
boiling water twenty minutes. Cool, remove from 
cheese-cloth, and cut in one-third-inch slices, crosswise. 
Line buttered charlotte russe moulds with prepared 
fish, spread with halibut forcemeat to keep pieces 
in shape and fill cavity with a mixture of three- 
fourths cup cold, cooked, flaked salmon and halibut 
(using equal parts), and one-fourth cup chopped 
mushrooms, moistened with sauce made from one 
and one-half tablespoons, each, butter and flour 
and one-third cup fish stock. Cover with salmon 
forcemeat, set in a pan of hot water, cover with 
buttered paper and bake until firm, the time 
required being about forty-five minutes. Remove 
from moulds to hot platter, as shown in illus- 
tration and garnish with thin slices of lemon, 
shrimps, and parsley. Pour around English Fish 
Sauce. 




^JL^^ — ---^^-^ini.,,^ 




Petite Halibut, Lobster Sauce. — Page 97. 




Moulded Rolled Fillet of Halibut. — Page 9S 




Iroquois Steak. — Page 107. 




TouRNADOES OF Beef. — Pflj/e 109. 



FISH 99 

Salmon Forcemeat. — Cut stale, baker's bread in 
slices, remove crusts, break, crumb in small pieces 
and pack solidly in cup; there should be three- 
fourths cup. Cover crumbs with cold water and let 
stand one minute. Drain in cheese-cloth and squeeze 
as dry as possible. Put in saucepan, add three- 
fourths tablespoon butter and cook, stirring con- 
stantly, until a paste is formed; then spread on a 
plate to cool. Force two-thirds cup of cold, cooked 
salmon through meat chopper, pound in a mortar 
with bread mixture and add one-third cup heavy 
cream, two eggs, three-fourths teaspoon salt, one- 
eighth teaspoon pepper, and a slight grating nutmeg. 

Halibut Forcemeat. — Melt three tablespoons but- 
ter, add six tablespoons flour and stir until well 
blended; then pour on gradually, while stirring con- 
stantly, one-third cup fish stock. Remove from 
range, cool, put in mortar and pound with one and 
one-half cups uncooked halibut, forced through a 
meat chopper. When well blended, add two eggs 
and three egg yolks, two teaspoons salt, one-fourth 
teaspoon pepper, and one-half cup heavy cream. 
Force through a puree strainer. 

English Fish Sauce. — Make a stock from trim- 
mings from salmon and halibut, a nape of halibut, 
one sprig, each, parsley, and thyme, one onion, cut 
in halves, bit of bay leaf, one-fourth cup white 
wine, two tablespoons Sherry wine, one tablespoon 
lemon juice, and five cups water. Cook until reduced 
to two cups. 



100 A NEW BOOK OF COOKERY 

Melt three and one-half tablespoons butter, add 
three and one-half tablespoons flour and stir until 
well blended; then pour on gradually, while stirring 
constantly, one and one-third cups stock, the remain- 
ing two-thirds being used for forcemeat, and fish 
and mushroom mixture. Bring to the boiling point 
and season with salt and pepper. 

Finnan Haddie, Caledonian Style 

Cut a four-pound finnan haddie in halves, length- 
wise, put one-half in dripping pan, surround with 
milk and water, using equal proportions, place on 
back of range, where it will heat slowly, and let stand 
twenty-five minutes. Trim fish to fit a copper 
platter or granite ware pan, by cutting off flank and 
a piece from tail end. Pour over a cream sauce and 
surround with six halves of potatoes of uniform size, 
washed and smoothly pared. Bake until potatoes are 
soft (the time required being about forty minutes), 
basting with the cream sauce four times during the 
cooking. 

If cooked in copper platter, serve from it; if 
cooked in pan, remove to hot serving dish and pour 
around sauce. For the Cream Sauce melt two table- 
spoons butter, add two tablespoons flour, and stir 
until well blended; then pour on gradually, while 
stirring constantly, one cup milk and one-half cup 
cream. Bring to the boiling point and season with a 
Jew grains pepper. 



FISH lOL 

Epicurean Finnan Haddie 

3-pound finnan haddie J^ cup butter 

1 tablespoon finely chopped 1 teaspoon salt 

shallot Vi teaspoon paprika 

2 tablespoons finely chopped Few grains cayenne 

green pepper 4 tablespoons flour 

2 tablespoons finely chopped 1 cup cream 

red pepper 1 cup milk 

Soak finnan haddie in milk to cover, one hour. 
Bake in a moderate oven thirty minutes and sepa- 
rate in flakes; there should be two cups. Cook 
shallot and pepper in butter five minutes, stirring 
constantly. Add salt, paprika, and cayenne mixed 
with flour and stir until well blended ; then pour on 
gradually, while stirring constantly, milk and cream. 
Bring to the boiling point and add finnan haddie. 
Serve on squares of toasted bread, or turn into a 
buttered baking dish, cover with buttered crumbs 
and bake until crumbs are brown. 

Savory Finnan Haddie 

Soak a finnan haddie in milk to cover one hour; 
then cook until tender and separate into flakes; 
there should be one cup. Cut a two-inch cube of 
fat salt pork in tiny dice and try out. To two 
tablespoons of the pork fat add two tablespoons flour 
and stir until well blended; then pour on gradually, 
while stirring constantly, one cup rich milk. Bring 
to the boiling point and add finnan haddie, pork 
scraps, yolks of two eggs, slightly beaten, and one 
and one-half cups small potato balls or cubes, which. 



102 A NEW BOOK OF COOKERY 

have been cooked in boiling, salted water until soft. 
Season with salt and pepper and serve as soon as 
thoroughly heated. 

Epicurean Fish Cutlets 

1% cups flaked cooked haddock 3 tablespoons butter 

}/2 tablespoon shallot, finely 3^ cup flour 

chopped % teaspoon salt 

2 tablespoons red pepper, finely }/i teaspoon paprika 

chopped Yi cup milk 
Y2 cup cream 

Cook shallot and red pepper with butter five 
minutes, stirring constantly. Add flour mixed with 
salt and paprika and stir until well blended; then 
pour on gradually, while stirring constantly, milk and 
cream. Bring to the boiling point, add fish, and 
spread on a plate to cool. 

Shape, dip in crumbs, egg, and crumbs, fry in deep 
fat and drain on brown paper. Arrange on a serving 
dish, garnish with sprigs of parsley, and serve with 
or without 

Epicurean Sauce. — Mix one tablespoon tarragon 
vinegar, two tablespoons grated horseradish root, 
one teaspoon English mustard, one-half teaspoon 
salt, and a few grains cayenne; then add one-half 
cup whipped cream and three tablespoons Mayon- 
naise Dressing. 

Smelts au Beurre Noir 

Split and bone eight selected smelts, sprinkle with salt 
and pepper, roll in flour and saute in butter. Remove 



FISH 103 

serving dish, pour over Beurre Noir and sprinkle 
to with one-half tablespoon finely chopped parsley. 
Beurre Noir. — To fat in pan add two and one- 
half tablespoons butter and stir until well browned; 
then add one teaspoon lemon juice and a few grains, 
each, salt and pepper. Strain over fish. 

Smelts a la Guasnnas 

Wipe, split, and bone six selected smelts. Sprinkle 
with salt, pepper, onion juice, and lemon juice; 
cover and let stand fifteen minutes. Parboil a red 
pepper, remove seeds and outside skin and rub 
pulp through a sieve; then add one tablespoon grated 
Parmesan cheese. Spread smelts with mixture, 
roll, fasten with wooden skewers, dip in crumbs, 
egg, and crumbs, fry in deep fat and drain. Serve 
with Guaymas Sauce (see p. 159). 

\ Smelts Veronique 

Clean eight selected smelts, sprinkle with salt and 
pepper, roll in flour and saute in olive oil until deli- 
cately browned, turning frequently. Remove to 
hot serving dish and sprinkfe with one-fourth cup 
Jordan almonds, blanched, cut in thin slices cross- 
wise and sauted in olive oil. Garnish with Fried 
Potato Curls. 

Fried Smelts, Britamiia 

Clean smelts, remove heads and tails, and cut 
in one-half-inch slices crosswise. Cut thin slices 



104 A NEW BOOK OF COOKERY 

of bacon in pieces. Arrange fish and bacon alter- 
nately on skewers having four of each for a ser- 
vice. Brush over with olive oil, seasoned with salt 
and pepper, roll in crumbs, fry in deep fat and drain 
on brown paper. Garnish with parsley and serve 
with sections of lemon. 

Planked Smelts 

Clean and bone eight selected smelts and arrange 
on a buttered plank in the shape of a large fish. 
Sprinkle with salt and pepper, spread with Maitre 
d'Hotel Butter and bake twelve minutes. Garnish 
around edge with potato roses, made by forcing 
Duchess potatoes through a pastry bag and rose 
tube, and bake imtil fish is done and potatoes are 
brown. Remove from oven, sprinkle with finely 
chopped parsley and between roses place slices of 
cucumber and sections of small tomatoes, each, 
dressed with French dressing. Serve at once 
from plank. 

Gloucester Salt Codfish 

Cut boneless salt codfish in two-inch pieces, cover 
with lukewarm water and let stand fifteen minutes. 
Drain, dry on a towel and saute in butter in a hot 
frying pan until delicately browned. Add rich milk 
or thin cream to about half cover fish and bring 
gradually to the boiling point. Pour into hot serving 
dish. 



FISH 105 

Spanish Codfish 

Pick over salt codfish and separate in small pieces ; 
there should be two-thirds cup. Cover with luke- 
warm water, soak until soft, and drain. Cut four 
medium-sized cold boiled potatoes in slices. Arrange 
alternate layers of potatoes and fish in buttered 
baking dish, sprinkle with salt and pepper and cover 
with one and one-half canned pimientos cut in 
strips; repeat. Pour over one cup tomato sauce, 
cover with buttered cracker crumbs and bake until 
crumbs are brown. 

Salmon SouSle, Spanish Sauce 

1 can salmon Yi cup soft bread crumbs 

1 teaspoon salt K cup milk 
Y% teaspoon paprika " Yolks 3 eggs 

2 teaspoons lemon juice Whites 3 eggs 

Thoroughly rinse salmon, remove bones and skin, 
separate into flakes and add seasonings. Cook 
bread crumbs in milk five minutes, add salmon and 
the egg yolks beaten until thick and lemon-colored; 
then cut and fold in whites of eggs, beaten until stiff 
and dry. Turn into a buttered dish, set in a pan of 
hot water, and bake in a moderate oven until firm. 
Serve with Spanish Sauce (see p. 154). 

Spiced Salmon 

Remove fish from one can choice selected salmon. 
Rinse thoroughly with hot water and remove skin and 
bones. Put one cup vinegar in saucepan and add one 



106 A NEW BOOK OF COOKERY 

teaspoon whole cloves, one-half teaspoon allspice ber- 
ries, eight peppercorns, and one-fourth teaspoon salt. 
Bring to the boiling point, pour over fish, cover and 
let stand two hours. Drain and separate into flakes. 

Court Bouillon 

^ cup, each, carrot, onion and 2 cloves 

celery, cut in small pieces H bay leaf 

2 sprigs parsley 1 tablespoon salt 

2 tablespoons butter 2 tablespoons vinegar 

6 peppercorns 2 quarts water 

Cook carrot, onion, celery, and parsley with butter 
three minutes, add remaining ingredients and bring to 
boiling point. To be used for stock in which to boil fish. 



CHAPTER IX 

BEEF 

Iroquois Steak 

Season one and one-fourth pounds Hamburg 
steak with salt and pepper and form into one large 
elliptical-shaped cake. Put in a slightly greased 
hot iron frying pan, sear on one side, turn and 
sear on other side. Remove to copper platter 
and bake in a hot oven. Spread with softened butter, 
sprinkle with salt and pepper and garnish with fried 
strips of green pepper. Arrange glazed silver-skinned 
onions at each end of platter. Fry the strips of pepper 
in deep fat ; then strip off the outside skin that blis- 
ters during the process. 

Steven Steak 

Cut flank end from a sirloin or Porterhouse steak, 
wipe and remove superfluous fat. Force through a 
meat chopper or finely chop and add two tablespoons 
cracker crumbs, one-half teaspoon salt, one-eighth 
teaspoon paprika and one-half egg, slightly beaten. 
Shape into a cake, using as little preserve as possible 
and saute in a hot iron frying pan. Remove to 
platter, pour around one cup White Sauce I (see The 



108 A NEW BOOK OF COOKERY 

Boston Cooking-School Cook Book, p. 266), to which 
is added one-fourth teaspoon beef extract. Garnish 
with parsley. 

Smothered Round Steak 

Try out, in a hot iron frying pan, three slices fat 
salt pork three by four inches and add one onion, 
peeled and cut in thin slices. Cook, stirring con- 
stantly, until onion is brown. Wipe a two pound 
slice of round steak, put in frying pan and pour over 
one and one-half cups cold water and add one-fourth 
teaspoon salt. Bring quickly to the boiling point, 
cover closely, remove to back of range and let simmer 
until meat is tender. Remove steak to hot platter 
and strain stock of which there should be one cup. 
Melt one tablespoon butter, add two tablespoons 
flour and stir until well blended; then pour on gradu- 
ally, while stirring constantly hot stock. Bring to 
the boiling point, season with salt and pepper and 
pour over steak. 

Planked Rump Steak 

Wipe a rump steak, cut two inches thick, and pan- 
broil for ten minutes. Pipe a border of mashed 
potatoes (using a pastry bag and rose tube) around 
edge of slightly buttered plank; put steak in centre 
and place in oven to brown potatoes and finish cook- 
ing meat. Garnish with Glaced Onions (The Boston 
Cooking-School Cook Book, see p. 296), Julienne 
Potatoes, buttered carrot slices, Littleton Stuffed 




The Larding of a Fillet of Beef. — Page 110. 




Cold Roast Beef a la Shapleigh. — Page 116. 



BEEF 109 

Peppers (see p. 174) and sauted mushroom caps. 
Place plank on platter and surround with parsley. 

Planked Sirloin Steak 

Wipe a sirloin steak, cut two inches thick, remove 
flank end, and pan-broil ten minutes. Pipe a border 
of mashed potatoes around edge of slightly buttered 
plank and make eight nests of mashed potatoes. 
Place steak on plank and put in oven to brown 
potatoes and finish cooking steak. Fill potato 
nests with canned peas, reheated and seasoned, 
and arrange around at equal distances piles of but- 
tered carrot cubes and stuffed tomatoes. Fit plank 
into nickel frame and send to table. 

Tournadoes of Beef 

Wipe a fillet of beef, cut in three-fourth-inch 
slices and trim in circular shapes. Saute in butter 
in a hot iron frying pan six minutes. Arrange on 
serving dish, place a Hominy and Horseradish 
Croquette on each and on each croquette place a 
section of banana, sauted in butter. To fat remain- 
ing in frying pan add two tablespoons boiling water, 
one-half teaspoon beef extract and one tablespoon 
butter. Pour around beef. 

Beef Tenderloins a la Wright 

Cut six three-quarter-inch slices from a tenderloin 
of beef, trim and shape into rounds and broil four 



110 A NEW BOOK OF COOKERY 

minutes. Wipe and chop ten mushrooms, add three 
tablespoons butter and cook five minutes; then add 
two tablespoons flour, one-half cup cream, two table- 
spoons Sherry wine, one and one-half teaspoons 
salt, one-eighth teaspoon, each, nutmeg and cayenne 
and cook five minutes. Put mixture in eight puff 
paste cases, cover with broiled tenderloin and gar- 
nish top of each with a sauted mushroom cap. 
Serve with Sauce Bearnaise (The Boston Cooking- 
School Cook Book, see p. 275). 

Larded Fillet of Beef, Madeira Sauce 

Wipe a fillet of beef, remove fat, veins and 
tendonous portions, skewer in shape and lard upper 
side with grain of meat. Place on rack in pan, 
sprinkle with salt and pepper, dredge with flour 
and put in bottom of pan small pieces of pork. 
Bake in a hot oven twenty-five minutes, basting 
three times. Take out skewer, remove meat to 
hot platter, pour around Madeira sauce and garnish 
with parsley. For the sauce brown four table- 
spoons butter, add five tablespoons flour and stir 
until well browned. Then pour on gradually, 
while stirring constantly, one and one-fourth 
cups brown stock. Bring to the boiling point 
and add two canned pimientos (drained and cut 
in thin strips), one-half teaspoon salt and a few 
grains pepper. Again bring to the boiling point 
and add one and one-half tablespoons Madeira 
wine. 



BEEF 111 

Fillet of Beef a la Newport 

Wipe, remove fat, veins and tendinous portions 
from a fillet of beef. Put one-fourth cup butter in 
hot frying pan and add two tablespoons finely 
chopped parsley and two slices lemon. When butter 
is melted, add fillet and turn frequently until entire 
surface is seared and well browned. Cook, turning 
occasionally, twenty minutes; then pour over one- 
fourth cup Sherry wine, cover and let stand eight 
minutes. Place on hot platter, remove lemon 
and pour liquid in pan over meat. Garnish with 
parsley. 

Hungarian Goulasch 

Wipe two pounds beef cut from lower part of 
round with a piece of cheese-cloth, wTung out of 
cold water, and cut in one and one-half inch cubes. 
Put in saucepan, add one quart boiling water, 
to which has been added two cloves of garlic and 
let boil five minutes. Cover and let simmer until 
meat is tender. 

Pare potatoes and cut in three-quarter-inch slices, 
then cut slices in cubes ; there should be one and one- 
half cups. Cover with boiling salted water and let 
boil five minutes; drain and add to meat fifteen 
minutes before serving-time to finish the cooking. 
Peel twenty-four tiny onions and cook in boiling 
salted water to cover; drain and add to goulasch. 
Cream three tablespoons butter, add three table- 



112 A NEW BOOK OF COOKERY 

spoons flour and work until smooth; then add by 
small pieces to stock in stewpan (of which there 
should be two cups) , stirring constantly. Season with 
salt and pepper and turn on a hot platter. 

Pot Roast 

Wipe one and one-half pounds lean beef, cut from 
forequarter; with a piece of cheese-cloth, wrung out 
of cold water, and cut in one and one-half inch 
pieces. Put in an earthen dish (a bean-pot will 
answer the purpose) or casserole dish, and add one 
onion, peeled and sliced, eight slices of carrot cut one- 
fourth inch thick, two sprigs parsley, one and one- 
half teaspoons salt, and a half teaspoon peppercorns. 
Add meat and two cups, each, hot water and canned 
tomatoes. Cover and bake in a slow oven three 
and one-half hours. Half an hour before serving 
time thicken with three tablespoons butter, worked 
until creamy and mixed with three tablespoons flour, 
and add one cup canned peas, which have been thor- 
oughly rinsed with cold water and allowed to become 
reoxygenated. Remove onion, carrot, parsley and 
peppercorns and turn on a hot serving dish. 

Pot Roast, American Style 

Buy four pounds beef, cut from top of shin or 
from a rib roll. Wipe with a piece of cheese-cloth, 
wrung out of cold water, rub o^'er with salt and 
sprinkle with pepper. Roll in flour and sear the en- 



BEEF 113 

tire surface in hot fat salt pork. Place in a casserole 
dish or porcelain-Uned kettle. Add one-half cup 
hot water, cover and cook four hours, adding more 
water as needed, and turning three times during the 
cooking. If done in a casserole dish, bake in the 
oven ; if in either of the other vessels mentioned, cook 
on top of range. 

Wash and scrape two carrots, cut in one-eighth- 
inch slices, cook in boiling salted water until soft; 
drain and season with butter, salt and pepper. 
Wash, pare and soak eight small potatoes of uniform 
size and cut in eighths, lengthwise. Cook in boiling 
salted water to cover; drain, sprinkle with salt and 
pour over one-fourth cup clarified butter. Remove 
meat to a hot serving dish, surround with carrot and 
potatoes and garnish with parsley. If cauliflower 
is at hand, it makes a most agreeable addition to this 
dish. 

Cannelon of Beef 

Wipe one and one-half pounds lean beef, cut from 
round, and finely chop. Add one-third cup finely 
chopped fat salt pork and season with salt and 
pepper. Shape in a roll, wrap in buttered paper, 
place on rack in dripping pan and bake in a hot oven 
thirty-five minutes, basting every five minutes with 
butter, melted in boiling water, using three table- 
spoons butter and three-fourths cup water. Re- 
move from paper to serving dish. Pour around 
tomato sauce and garnish with parsley. 



114 A NEW BOOK OF COOKERY 

Swedish Meat Balls 

Wipe one pound beef, cut from lower part of round, 
with a piece of cheese-cloth wrung out of cold water. 
Force through a meat-chopper or chop finely; 
there should be two cups. Add one-half cup stale 
bread crumbs and one egg, slightly beaten; then 
season with two-thirds teaspoon salt, one-eighth 
teaspoon pepper and a few grains nutmeg. Make 
into balls, using as little pressure as possible, one and 
one-half inches in diameter; cover and let stand one 
hour. Try out three slices fat salt pork three inches 
square and brown meat-balls in pork fat. ]Melt 
two tablespoons butter, add two tablespoons flour 
and stir until well blended ; then pour on gradu- 
ally, while stirring constantly, one and three- 
fourths cups brown stock. Bring to the boiling 
point and season with salt and pepper. Add balls 
to sauce, cover and let simmer one and one-half 
hours. Swedish meat balls are frequently served 
with dumplings. 

Canadian Meat Pie 

IK lbs. top of round steak l^i tablespoons Worcester- 
3 lambs' kidneys shire Sauce 

1}4 sliced onions 2 tablespoons flour 

2J^ tablespoons butter H teaspoon salt 

1}4 cups boiling water J^ teaspoon pepper 

Wipe steak, remove fat and cut lean meat in 
three-fourths-inch cubes. Soak, pare, trim and 
cut kidneys in one-fourth-inch cubes. Try out 



BEEF 115 

fat, removed from steak; add onion and stir con- 
stantly until well browned. Add one tablespoon 
butter, beef and kidneys and stir constantly until 
entire surface of meat is well seared and browned ; 
then remove to stewpan. To fat remaining in 
pan, add boiling water and strain ; then add 
Worcestershire Sauce, salt and pepper. Pour over 
meat, cover tightly and let cook on back of range, 
or over gas flame (over which is placed an asbestos 
cover), until meat is tender. Strain off liquid 
remaining in pan and thicken with remaining but- 
ter and flour mixed together. When meat is cold, 
turn into an elliptical-shaped granite-ware baking 
dish (having a half -inch rim) in the centre of which 
is placed an earthen cup, and pour over one-half 
the sauce, reserving the remainder to pass sepa- 
rately, when the pie is served. Place on rim of 
pan a three-fourths-inch strip of paste, brush over 
with cold water and put on a cover from the cen- 
tre of which a circular piece has been cut. Gar- 
nish, as shown in illustration, with a braid of 
paste and four diamond-shaped pieces. Around 
edge make a row of parallel creases, one-half inch 
apart, using the back of a knife. Between each 
two creases snip paste three times, using scissors. 
Bake in a hot oven. 

Casserole of Beef 

Cut cold roast beef and cold broiled steak, alone 
or in combination, in one-inch cubes; there should 



116 A NEW BOOK OF COOKERY 

be one quart. Put in a casserole dish and add two 
€ups brown sauce or beef gravy, one-half cup celery 
cut in small pieces, one-half cup carrot cut in small 
cubes, one onion thinly sliced, one cup canned 
tomatoes, one teaspoon Worcestershire Sauce, one- 
half teaspoon salt and one-eighth teaspoon pepper. 
Cover and bake one hour; then add one cup 
peas, beans or mushrooms, canned or fresh, one 
cup potato balls or cubes, which have been cooked 
in boiling salted water ten minutes, and two table- 
spoons Sherry wine. Again cover and cook thirty 
minutes, or until potatoes are soft. Serve from 
casserole. 

Cold Roast Beef a la Shapleigh 

Cut cold roast beef in thin slices and arrange 
slices overlapping one another, lengthwise of platter. 
Mix six tablespoons olive oil, two tablespoons Tar- 
ragon vinegar, one teaspoon salt, one-fourth teaspoon 
pepper, one-half teaspoon, each, paprika and dry 
mustard, and one tablespoon, each, finely chopped 
shallot, parsley and red pepper. Pour dressing over 
meat and garnish with crisp lettuce leaves, stoned 
olives and curled celery. 

Baked Larded Liver, Claret Sauce 

Skewer, tie in shape and lard upper surface of 
calf's liver. Place in pan and spread with the follow- 
ing mixture: Cream three tablespoons butter and 
add one and one-fourth teaspoons salt and one-half 



BEEF 117 

teaspoon, each, ground clove and pepper. Pour 
around liver one-half cup boiling water and cook in a 
moderate oven one hour, basting every ten minutes. 
Remove to hot serving dish, skim off fat from liquor 
remaining in pan, add one cup claret wine and strain 
sauce around liver. 

Fricandeau of Liver 

^ cup chopped, cold, cooked 2 tablespoons flour 

liver % cup cream 

3 tablespoons butter Yi teaspoon salt 

1 tablespoon onion, finely Y^ teaspoon paprika 

chopped 2 tablespoons Sherry wine 

Six slices buttered toast 

Cook butter with onion three minutes, stirring 
constantly. Add flour and stir until well blended; 
then pour on cream, gradually, while stirring con- 
stantly. Bring to the boiling point and add salt, 
paprika and liver. When thoroughly heated add 
Sherry wine, and pour over toast (from which crusts 
have been removed). Garnish with toast points 
and parsley. 

Calf's Liver a la Madame Beque 

Wipe liver and cut in one-inch cubes. Sprinkle 
with salt and pepper and cover with thin slices lemon 
and three sprigs parsley. Let stand two hours, 
fry in deep fat one minute and drain on brown paper. 
Remove to hot serving dish and garnish with slices 
of lemon and sprigs of parsley. 



118 A NEW BOOK OF COOKERY 

Calf's Brains a la York 

Wash brains and cook thirty minutes in boiUng, 
salted, acidulated water, to which has been added one 
slice, each, onion and carrot, sprig of parsley, bit of 
bay leaf and stalk of celery, broken in pieces. 
Remove from stock, drain and place under a weight; 
when cold cut in small cubes, pour over one-half 
cup Sherry wine, cover and let stand one hour. 
Brush and peel one-fourth pound mushroom caps, 
cut in slices, and saute in butter. Melt three table- 
spoons butter, add three tablespoons flour and stir 
until well blended. Then pour on gradually, while 
stirring constantly, one cup thin cream and one- 
half cup heavy cream. Bring to the boiling point, 
add brains- and mushroom caps and season with one 
teaspoon salt, one-fourth teaspoon paprika and a 
few grains cayenne. 

Corned Beef Tomato Toast a la Bradley 

3}/2 tablespoons butter 3^ cup milk 

3 tablespoons flour H teaspoon salt 

1}4 cups stewed and strained 8 slices dry toast 

tomatoes }i cup chopped remnants , 

3^ teaspoon soda cooked corned beef 

2 tablespoons grated cheese 

Melt butter, add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
tomatoes, to which soda has been added. Bring to 
the boiling point and add milk and salt and again 
bring to the boiling point. Dip toast (from which 



BEEF 119 

crusts have been removed) separately in sauce, and 
when soft remove to serving dish. To remaining 
sauce add chopped corned beef and pour over all. 
Sprinkle with cheese and garnish with toast points 
and parsley. 



CHAPTER X 

LAMB AND MUTTON 

Lamb Chops, Reforme 

Wipe six French chops and sprinkle with one-half 
teaspoon salt and one-fourth teaspoon pepper. 
Roll in flour, egg (slightly beaten and diluted with 
one and one-half tablespoons water) and five table- 
spoons finely chopped raw ham. Saute in a hot 
iron frying pan, arrange on a hot platter and pour 
around the following sauce: Cut in thin strips two 
gherkins, one small trufile, six mushroom caps, 
and white one hard-boiled egg. Add one tablespoon 
Sherry and three-fourths cup brown stock. Bring 
to the boiling point and let simmer five minutes. 
Season to taste with salt. 

Spanish Lamb Chops, Truffle Sauce 

Wipe six French chops, cut one and one-half 
inches thick, split meat in halves, cutting to bone, and 
stuff with the following mixture : Mix six tablespoons 
soft bread crumbs, three tablespoons chopped 
mushroom caps, two tablespoons melted butter 
and salt and cayenne to taste. Dip chops in crumbs, 
egg and crumbs, and fry in deep fat. Serve with 
Truffle Sauce (see p. 154). 



LAMB AND MUTTON 121 

Kernels of Lamb, Currant Mint Sauce 

Wipe eight lamb chops, remove eye of meat and 
saute in a hot iron frying pan or blazer from six 
to eight minutes, sprinkling with salt the last two 
minutes of the cooking. Remove to hot dish and 
serve with Currant Mint Sauce (The Boston Cook- 
ing-School Cook Book, see p. 219). 

Tournadoes of Lamb 

Order six kidney lamb chops cut two inches 
thick. Remove fat and bone and skewer lean meat 
into six circular pieces. Coil around each a thinly 
cut strip of bacon, having bacon overlap one inch, 
and fasten with wooden skewers. Sprinkle with 
salt and pepper; place in a greased broiler, and broil 
over a clear fire or bake in a hot oven; the time re- 
quired being about fifteen minutes. Remove to 
hot platter and garnish with Savory Potatoes (see 
p. 182) and parsley. Mint jelly should accompany 
this dish. 

Sauted Fillets of Lamb 

Order two pounds lamb cut from fore quarter. 
Remove bones and cut meat in strips one inch in 
thickness; then flatten with a cleaver to three- 
fourths inch in thickness. Arrange on a platter 
and pour over a marinade, made by mixing three 
tablespoons olive oil, three tablespoons vinegar, 
two-thirds teaspoon salt, one-half onion finely 



122 A NEW BOOK OF COOKERY 

chopped, and one tablespoon parsley finely chopped. 
Cover and let stand over night or for several hours. 
Remove pieces of vegetables from fillets and saute 
in a hot frying pan, using as little butter as possible. 

Lamb Chops a la Rector 

Force a border of Duchess Potato mixture around 
edge of plank, using a pastry bag and tube. In 
centre place two thin pieces of broiled ham and on 
ham place two thick broiled chops, the bone ends of 
which are garnished with paper frills. At ends of 
plank place canned artichoke bottoms, drained, 
heated and seasoned with melted butter, salt and 
pepper. Fill artichoke bottoms with Rector Potatoes 
(see p. 187). Place sauted mushroom caps between 
chops. Garnish with sprigs of parsley. 

Mutton Duck 

Remove the bones from a fore quarter of lamb, 
excepting the leg bone, from the inside end of which 
a piece should be sawed, so as to make a shape more 
like a duck. From outside end saw off pieces, 
that bone may be left to better represent bill. 
Scrape removed blade bone, trim, point end and in- 
sert to represent tail. Stuff, sew, skewer, cover parts 
representing head and tail with buttered paper and 
tie into shape. Place on rack in dripping pan, 
sprinkle with salt and pepper, dredge meat and 
bottom of pan with flour, and arrange three gashed 
thin slices of fat salt pork on meat and one slice cut 




Lamb Chops a la Rector. — /"ar/P 122. 




TouRNADOES OF Lamb Re.\dy FOR CooKiNG. — Page 121. 




iMuTTON Duck Ready for Oven. — Page 122. 




Mutton Duck Garnished for Serving.— Pcf/e 122. 



LAMB AND MUTTON 123 

in pieces in bottom of pan. Roast in a hot oven two 
hours, basting every fifteen minutes, with one-third 
cup butter melted in two-thirds cup boihng water, 
and after that is gone, with fat in pan. Remove 
string, paper and skewers, place on serving dish 
and garnish with fried potatoes and Baked Egg 
Plant in Pimiento Cases. 

Serve with a brown gravy made from fat in pan. 

A fore quarter of lamb may be ordered dressed for 
a mutton duck at any first-class city market, when 
it will be necessary to remove stitches if one cares 
to use stuffing. It may be roasted without stuffing. 

Devonshire Saddle of Mutton 

Wipe a saddle of mutton, sprinkle with salt and 
pepper, place on rack in dripping pan, and dredge 
meat and bottom of pan with flour. Bake in a hot 
oven one and one-quarter hours, basting every ten 
minutes with fat in pan. Serve with Devonshire 
Sauce (see p. 159). 

Lamb Rechauffe 

}/2 tumbler currant jelly Cayenne 

1 cup heavy cream i^ teaspoon arrowroot 

2 tablespoons Sherry wine 1 tablespoon milk 
Salt Cold roast lamb, thinly 

sliced 

Melt jelly in chafing dish and add cream and wine. 
Season w4th salt and cayenne. Dilute arrowroot 
with milk and add to mixture and when thickened 



124 A NEW BOOK OF COOKERY 

add lamb. Serve as soon as meat has thoroughly 
heated. 

Lamb a la Breck 

Finely chop cold roast lamb; there should be one 
cup. Season with one-half teaspoon salt, one-eighth 
teaspoon pepper, one-eighth teaspoon celery salt 
and a few drops onion juice. Put in a buttered bak- 
ing dish and pour over one and one-half cups milk, 
to which have been added four eggs, slightly beaten. 
Bake in a moderate oven until firm. 

Cold Roast Lamb, Family Style 

Cut cold roast lamb in slices and arrange, over- 
lapping one another, around chop plate. In centre 
place individual moulds of seasoned, hot, chopped 
boiled spinach, seasoned with butter, salt and pepper. 
Make a depression in each mould and in cavity 
thus made drop a poached egg. Garnish with 
watercress. 



CHAPTER XI 

VEAL AND SWEETBREADS 
Bavarian Veal Chops 

WIPE six loin chops and put in a stewpan 'svdth 
one-half sliced onion, eight slices carrot, 
two stalks celery, one-half teaspoon peppercorns, 
four cloves and two tablespoons butter. Cover with 
boiling water and let simmer until chops are tender. 
Drain, season with salt and pepper, dip in flour, 
egg and crumbs, fry in deep fat and drain on brown 
paper. Arrange on hot serving dish and surround 
with two cups boiled macaroni, broken into two- 
inch pieces and mixed with the following sauce: 
Peel and slice onions; there should be two cups. 
Cover vnih boiling water, cook five minutes, drain, 
again cover with boiling water and cook until soft; 
again drain and rub through a sieve. Melt two 
tablespoons butter, add two tablespoons flour and 
stir until well blended; then pour on gradually, while 
stirring constantly, one cup chicken stock. Bring 
to the boiling point and add onion puree and one- 
half cup cream or milk. Season with one-half tea- 
spoon salt and a few grains pepper. 



126 A NEW BOOK OF COOKERY 

Veal Holstein 

Wipe and trim two slices of veal, cut from the leg; 
then pound by using edge of saucer or plate and cut 
in pieces for serving. Sprinkle with salt and pepper, 
dip in stale bread crumbs, egg and crumbs, and saute 
in a hot iron frying pan, until well browned, using 
two-thirds pork fat to one-third butter. Place on 
back of range, pour over one and one-half cups brown 
sauce, cover and let simmer until meat is tender, the 
time being from one to one and one-half hours. 
Remove to serving dish and strain sauce around cut- 
lets. Garnish each with a poached egg and around 
dish arrange thin slices of cucumber pickles, thin 
slices of cooked beets (cut in fancy shapes), sHces 
of lemon (sprinkled with finely chopped parsley) 
and stoned olives stuffed with capers and anchovies. 

Stufied Cushion of Veal, Brown Mushroom Sauce 

Order a five-pound cushion of veal (a piece cut 
from the upper part of the leg) . Wipe, stuff and truss. 
Put one-fourth pound butter in a hot iron frying 
pan and when melted add veal and cook until the 
entire surface is seared and well browned, turning 
frequently, using a two-tined fork to prevent pierc- 
ing. Cover and bake in a hot oven from one and 
.one-half to two hours. Remove to hot platter, 
garnish with parsley and serve with Brown Mush- 
room Sauce. 

Stuffing. — Toast six slices of stale baker's bread, 



VEAL AND SWEETBREADS 127 

cut one-half inch in thickness, with crusts removed. 
Pour over brown or chicken stock to moisten. Add 
one two-inch cube fat salt pork, finely chopped, 
one hard-boiled egg, finely chopped, and one-fourth 
pound mushroom caps, cleaned, peeled, sauted in 
butter three minutes and cut in strips. Season with 
salt and pepper. 

Brown Mushroom Sauce. — Pour off one-fourth 
cup fat remaining in pan, add five tablespoons flour 
and stir until well blended; then pour on gradually, 
while stirring constantly, one and one-fourth cups 
brown stock, bring to the boiling point and add one- 
third cup mushroom liquor (obtained by cooking 
stems and peeling of mushroom caps). Season 
with salt and pepper, add fat remaining in pan, 
stirring vigorously, and strain through a double 
thickness of cheese-cloth, placed over a strainer. 
Add one-half pound mushroom caps, cleaned, 
peeled, cut in slices and sauted in butter three 
minutes. Bring to the boiling point and serve at 
once. 

Loin of Veal, Allemande 

Order a piece cut from loin of veal with ribs and 
flank attached. Remove meat which lies nearest 
the backbone in one piece. Remove meat from flank, 
discarding skin; then force through a meat chopper; 
there should be seven-eighths cup. Add one-third 
cup beef suet, finely chopped, and mix thoroughly. 
Cook three-fourths cup stale bread crumbs with 



128 A NEW BOOK OF COOKERY 

three-fourths cup milk, until reduced to a thick paste. 
Add three tablespoons butter, one egg and one egg 
yolk, slightly beaten, one tablespoon tomato catsup, 
one-eighth teaspoon grated nutmeg, and salt, pepper 
and cayenne to taste. Combine mixtures, shape in a 
loaf, roll in crumbs, egg and crumbs. Arrange four 
slices of fat salt pork lengthwise of centre of dripping 
pan. Place on pork the long rib bones (which have 
been removed), on bones, the meat roll, and over roll 
the piece of lean meat. Sprinkle with salt and pepper, 
dredge meat and bottom of pan with flour and over 
meat arrange pieces of fat salt pork. Bake in a 
slow oven two hours. As soon as flour in pan is brown, 
baste with fat in pan and continue the basting 
every ten minutes, using two cups stock, which 
has been made from bones and trimmings. During 
the last half-hour of the cooking pour over one-half 
cup sour cream. Remove to platter and garnish 
with Deerfoot Potatoes (see p. 187) and parsley. 
Serve with a brown gravy made from fat in pan. 

Sweetbreads a la Root 

Parboil three pair sweetbreads, drain, then cool 
and insert strips of truffles, using a larding needle. 
Put in a pan six slices carrot, one-half small onion, 
sliced, one stalk celery, cut in pieces, one sprig par- 
sley, a bit of bay leaf and a tw^o-inch cube fat salt 
pork, cut in pieces. Place sweetbreads over vege- 
tables, add one-half teaspoon salt and one-fourth 
teaspoon pepper; cook on range ten minutes. Pour 




Loin of Veal Allemande Ready for Oven. — Pa(/e 127 




Loin of Veal Allemande. — P«ffc 127. 




Kernels of Pork. — Page 132. 




Roast Crown of Pork. — Page 132. 



VEAL AND SWEETBREADS 12& 

over one cup white stock, one-fourth cup white 
wine and two tablespoons port wine. Cover and 
bake thirty minutes. 

Arrange around platter a puree of French chest- 
nuts, forced through a pastry bag and tube. Place 
sweetbreads in centre. Strain sauce, remove fat 
and add one-third cup finely chopped mushroom 
caps, cooked in one-half tablespoon butter, two 
minutes. Pour sauce over sweetbreads and garnish 
with sprigs of watercress. 

South Park Sweetbreads 

Parboil two sweetbreads in milk, cool and cut 
in one-half-inch cubes. Work one-fourth cup butter 
until creamy and add the yolks of four hard-boiled 
eggs, forced through a potato ricer, and one table- 
spoon brandy. Melt two tablespoons butter, add 
two tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
one cup cream. Bring to the boiling point and add 
egg paste, one-half cup Sherry wine, three-fourths, 
teaspoon salt, one-eighth teaspoon pepper, a few 
gratings nutmeg, whites of four hard-boiled eggs,, 
finely chopped, and sweetbreads. Serve in timbale 
cases, patty shells or puff paste vol-au-vents. 

Sweetbreads Monroe 

Parboil a sweetbread and cut in six pieces. Put 
in a saucepan and add one small sliced onion, one 
stalk celery, cut in slices crosswise, four slices fat 



130 A NEW BOOK OF COOKERY 

salt pork, cut in cubes, one tablespoon butter, one 
teaspoon salt and one-eighth teaspoon pepper. 
Cook six minutes, stirring almost constantly; 
then add three-fourths cup chicken stock and one- 
fourth cup white wine. Cover and let simmer thirty- 
five minutes. Remove sweetbreads and strain stock. 
Melt one tablespoon butter, add one tablespoon flour 
and stir until well blended; then pour on gradually, 
while stirring constantly, stock. Add one can 
French peas (drained and rinsed) and let simmer 
ten minutes. Divide peas in six small casseroles, 
place a piece of sweetbread on each, cover with 
Bearnaise Sauce (The Boston Cooking-School Cook 
Book, see p. 275) and garnish with a piece of 
truffle. 

Waldorf Sweetbreads 

Soak two pair sweetbreads in cold water to cover 
one hour and cook in equal parts of white wine and 
boiling water (to which has been added one-half 
tablespoon salt) ten minutes. Drain, trim, place 
under a weight and let stand one-half hour. Put 
in a saucepan, cover with thin strips of fat salt pork, 
two slices each of onion and carrot, sprig of parsley 
and one and one-half cups chicken stock. Bring to 
the boiling point .and let simmer one-half hour. 
Drain, cut in pieces and arrange on canned artichoke 
bottoms (re-heated and seasoned with butter, salt 
and pepper) around a mound of cooked hominy 
sprinkled with finely chopped parsley. 



VEAL AND SWEETBREADS 131 

Pour around Waldorf Sauce (see p. 155) and 
garnish with cutlet-shaped pieces of sauted bread 
(the top being sprinkled over with white of eggs, 
then dipped in finely chopped parsley), watercress 
and parsley. 

Mock Sweetbreads 

Finely chop one pound lean veal, add two ounces 
finely chopped fat salt pork, and work, using the 
hands, until well blended; then add two-thirds cup 
soft bread crumbs, two eggs, slightly beaten, one-third 
cup flour, one-half cup rich milk, one-half teaspoon 
salt and one-eighth teaspoon pepper. Form into 
eight elhptical-shaped pieces, put in dish, dot over 
with butter, using one and one-half tablespoons, 
and pour around three-fourths cup chicken stock. 
Cover and bake one hour, basting every ten minutes 
of the cooking. Remove to hot serving dish and pour 
around white, brown or tomato sauce. 



CHAPTER XII 

PORK 

Kernels of Pork 

^^ 7lPE a spare rib of pork and remove lean meat 
'^ ^ in one piece. Cut in three-fourth-inch slices 
crosswise, sprinkle with salt and saute in a hot 
iron frying pan, rubbed over with pork fat. Arrange 
down the centre of a hot platter and surround with 
nests made of Savory Potatoes filled with Creamed 
Silver Skins. Garnish with sprig of parsley. 

Roast Crown of Pork 

Select parts from two loins containing ribs, 
scrape flesh from bone between ribs, as far as lean 
meat, and trim off backbone. Shape each piece in a 
semicircle, having ribs outside, and sew pieces to- 
gether to form a crown. Trim ends of bones evenly; 
care being taken that they are not left too long. 
Sprinkle with salt, dredge with flour and place on 
rack in dripping pan (bones down) and bake in a hot 
oven two hours, basting every fifteen minutes with 
fat in pan, which comes from trimmings of pork fat 
placed in pan, as that which comes from crown is 
insufficient. 

Remove to chop plate, surround with groups of 



PORK 133 

Baked Potato Apples (see p. 185) at regular inter- 
vals, and between potato apples, halves of baked 
apples. Garnish ends of bones with paper frills and 
put a large bunch of parsley in centre of crown. 

Fort Lincoln 

Cut three slices fat salt pork (three inches by four 
inches) in small cubes and try out. To two table- 
spoons pork fat add three tablespoons flour and stir 
until well blended; then pour on gradually, while 
stirring constantly, one cup milk, bring to the 
boiling point and season with one-half teaspoon salt 
and a few grains pepper. Add one and one-half cups 
cold roast pork, cut in cubes, and when thoroughly 
heated add pork scraps. Make a border in fort shape 
of mashed potatoes, fill with mixture and garnish 
with fried potato balls and parsley. 

Little Roast Pig 

Clean, stuff, truss and skewer a suckling pig. 
Make four parallel gashes, three inches long, through 
skin on each side of backbone. Put on rack in drip- 
ping pan, brush entire surface with melted butter, 
sprinkle with salt, pour around two cups boiling 
water and cover with buttered paper. Roast in a 
hot oven three hours, basting every fifteen minutes 
with liquor in pan. Remove paper after cooking 
two and one-half hours and brush over with heavy 
cream. Remove to serving dish, put small red apple 



134 A NEW BOOK OF COOKERY 

in mouth, cranberries in eye sockets and laurel 
wreath around neck. Garnish with nest-shaped 
hominy croquettes filled with Apple Ball Sauce (see 
p. 391), sections of red apples and watercress. 

Stuffing 

6 onions J^ cup soft butter 

20 sage leaves 1 egg 

3 cups soft stale bread crumbs Salt and pepper 

Peel onions, add boiling water to cover and parboil 
ten minutes. Add sage leaves and cook two minutes 
longer; then drain off water. Finely chop onions and 
sage and add to bread crumbs, with butter and egg 
slightly beaten. Season with salt and pepper. 

Fried Salt Pork, Country Style 

Cut fat salt pork in thin slices, and slices in halves 
crosswise (making pieces about three by two inches), 
and gash each rind edge four times. Dip in a mix- 
ture of corn meal and flour, using two parts corn 
meal to one part flour; put in a hot iron frying 
pan and cook until crisp and well browned, turning 
frequently. Remove from pan and strain fat 
through a double thickness of cheese-cloth placed 
over a fine strainer. Put one and one-half table- 
spoons fat in saucepan, add two and one-half table- 
spoons flour and stir until well blended; then pour 
on gradually, while stirring constantly, one cup 
milk. Bring to the boiling point and add one- 



PORK 135 

fourth teaspoon salt, a few grains pepper and one 
tablespoon butter, bit by bit; then add one and 
one-half cups boiled potato cubes. Pile in centre of 
hot serving dish and surround with prepared pork. 
Garnish with sprigs of parsley. 

Bacon Curls 

Cut bacon in as thin slices as possible and remove 
rind. Put in a hot iron frying pan and during the 
cooking shape in the form of curls, using a knife 
and fork. Drain on brown paper and arrange on 
serving dish around a mound of Corn Oysters (see 
p. 167). 

Ham a la Van Voast 

Wash and soak ham over night in cold water to 
cover. Put in kettle, cover with cold water and add 
six slices carrot, six slices onion, two stalks celery, 
three sprigs parsley, one teaspoon whole cloves, 
one teaspoon allspice berries and one-half teaspoon 
peppercorns. 

Bring to the boiling point and let simmer until 
meat is tender. Cool in water in which it has been 
cooked, take from water, remove skin and cover 
with the following paste: Mix one cup soft stale 
bread crumbs, one cup brown sugar, and enough 
mustard mixed with vinegar to hold the mixture 
together. Pour over two cups cider and bake in a 
slow oven one hour, basting every ten minutes. 



136 A NEW BOOK OF COOKERY 

Roast Ham, Cider Sauce 

Soak a twelve-pound ham several hours, or over 
night, in cold water to cover. Wash thoroughly', 
scrape and trim off hard skin near end of bone. 
Put in a kettle with one-half cup, each, sliced onion 
and carrot, two sprigs parsley, one-half bay leaf, 
four cloves and five peppercorns. Cover with cold 
water, bring slowly to boiling-point and let simmer 
until tender, the time required being about four hours. 
After two hours of the cooking, add one quart cider. 
Allow ham to cool in liquor. Remove from liquor, 
take off skin, sprinkle with sugar and fine bread 
crumbs. Put dashes of paprika over ham, about 
every two inches, and insert a clove in centre of 
each dash. Bake one hour in a slow oven. Serve 
hot with Cider Sauce (see p. 160). 

Frosted Ham 

Remove outside skin from a cold boiled ham and 
trim off most of the fat, leaving as smooth a surface 
as possible. Rub over with cracker dust (made from 
hard crackers, rolled and put through a fine sieve) 
and spread with Ornamental Frosting. Decorate 
with Ornamental Frosting (colored pink and green) 
forced through a pastry bag and tube. Remove to 
platter, garnish bone with paper frill and bone 
end with silver skewer stuck with a large truffle 
between two pimolas. Arrange around ham a border 
of small lettuce leaves and watercress. 




i: 



PORK 137 

Sausages a la Maitre d' Hotel 

Cut apart a string of small sausages and pierce 
each several times with a fork. Put in a frying pan, 
cover with boiling water and cook ten minutes. 
Drain, return to pan and fry until well browned, 
turning frequently. Remove to hot platter, pour over 
Maitre d'Hotel Butter (see The Boston Cooking- 
School Cook Book, p. 273) and garnish with water- 
cress. 

Miss Daniel's Meat Loaf 

1 pound fresh pork 1 cup milk 

1 pound veal 1 tablespoon salt 

2 pounds beef }/$ teaspoon pepper 

1 cup bread crumbs 3 eggs, slightly beaten 

Chop meat finely, mix and add remaining ingre- 
dients in order given. Shape into a loaf, put in pan 
and lay across top six thin slices fat salt pork. 
Roast in a hot oven one and one-half hours, basting 
every ten minutes, at first with one-half cup hot water 
and after that has gone, with fat in pan. Remove 
to platter, pour around tomato or brown sauce 
and garnish with parsley. Many think one small 
onion, peeled and finely chopped, an agreeable addi- 
tion to this dish. 

German Loaf 

1 pound ham 1 teaspoon pepper 

1 pound fresh pork 2 teaspoons curry powder 

1 clove garlic 1 3^ tablespoons sage 

1 small onion White 1 egg 

1 tablespoon salt H cup cream 



138 A NEW BOOK OF COOKERY 

Force ham, pork, garlic and onion through meat 
chopper. Add seasonings and again force through 
meat chopper; then add egg white and cream and 
mix thoroughly. Put four strips of uncooked ham fat 
on centre of square of cheese-cloth, press mixture 
into shape and place over fat. Roll in cheese-cloth 
and tie. Place on trivet in kettle and add three 
quarts boiling water, one-fourth cup vinegar and one 
teaspoon salt. Cover and let simmer two and one- 
half hours. Drain, cool and put under a weight. 
Cut in thin slices for serving. 



CHAPTER XIII 

POULTRY 

Smothered Chicken, Swedish Style 

T^RESS, clean and split two youngs, small broilers. 
"^-^ Sprinkle inside and outside with salt and pepper, 
dredge outside sparingly with flour and fold over. 
Heat a Scotch kettle, pour in one cup heavy cream 
and add chickens. Cook until chickens are well 
browned, turning frequently and adding more cream 
as necessary. Cover and cook until chickens are 
tender and remove to hot platter. To three table- 
spoons fat remaining in kettle add three tablespoons 
flour and stir until well blended; then pour on 
gradually, while stirring constantly, one and one- 
half cups chicken stock and one-half cup cream. 
Bring to the boihng point, season with salt and 
pepper and strain. Pour around broilers and garnish 
with parsley. 

Chicken in Casserole 

Dress and clean a young, tender fowl and cut in 
pieces for serving. Spread with one-third cup butter, 
put in a casserole and sprinkle with salt and pepper. 
Pour over one cup boiling water, cover, and cook un- 
til chicken is tender, the time required being aboiit 
one hour. Add one cup cream and two cups fresh 



140 A NEW BOOK OF COOKERY 

mushroom caps, broken in pieces. Cook ten min- 
utes and thicken with one tablespoon flour, diluted 
with two tablespoons water. 

Chicken Paprika 

Dress, clean and cut two chickens in pieces for 
serving; then sprinkle with salt and pepper. Cook 
four and one-half tablespoons butter with one-half 
onion finely chopped, fifteen minutes, stirring al- 
most constantly to prevent burning. Add chicken, 
sprinkle with four and one-half tablespoons flour, 
mixed and sifted with one teaspoon paprika, and 
pour over one and one-half cups chicken stock. 
Bring to the boiling point and let simmer twenty 
minutes, adding more chicken stock if necessary. 
Remove to casserole dish, cover and cook until 
chicken is tender. 

Delmonico's Devilled Chicken 

Wipe a chicken, dressed same as for broiling, 
sprinkle with salt and pepper, place in a well-greased 
broiler and broil over a clear fire eight minutes. 
Remove to pan and rub over with the following mix- 
ture: Cream four tablespoons butter and add one 
teaspoon made mustard, one-half teaspoon salt, one 
teaspoon vinegar and one-half teaspoon paprika. 
Sprinkle with three-fourths cup buttered, soft bread 
crumbs and bake until chicken is tender and crumbs 
are browned. 




Little Roast Pig. — Page 133. 




Moulded Jellied Chicken. — /'a^c 143. 




Canadian Meat Pie. — Page 114. 





Chicken Pie, Country Style. — Page 141. 



POULTRY 141 

Chicken Pie, Country Style 

Dress, clean and cut up two fowls. Put in a stew- 
pan with one onion, cover with boiling water, bring 
to the boiling point and let simmer until meat is 
tender. Wlien half cooked, add one-half tablespoon 
salt and one-eighth teaspoon pepper. Remove 
chicken, strain stock, skim off fat, return to stew- 
pan and let simmer until reduced to four cups. 
Thicken stock with one-third cup flour, diluted with 
enough cold water to pour easily. When boiling 
point is reached, add three tablespoons butter, bit 
by bit, and more salt if necessary. Place a small cup 
in the centre of baking dish, arrange pieces of chicken 
around it (removing some of the larger bones) and 
pour over gravy. 

Cover with a baking powder crust one-half inch 
in thickness from the centre of which a circular 
piece two inches in diameter has been removed. 
Roll remaining dough, one-fourth inch in thickness, 
in rectangular shape, cut in thirds lengthwise and 
braid strips. Put around opening in crust, and 
bake in a hot oven. Remove to plate and arrange 
a paper collar around dish. 

Baking Powder Crust. — Mix and sift three cups 
bread flour, two tablespoons baking powder and one 
and one-half teaspoons salt. Work in three table- 
spoons each butter and lard, using the tips of the 
fingers; then add one and one-fourth cups milk. 



142 A NEW BOOK OF COOKERY 

Planked Boned Chicken 

Bone a chicken, sprinkle with salt and pepper, 
dredge with flour and dot over with two tablespoons 
butter. Put in a buttered pan and bake in a moder- 
ate oven thirty-five minutes. Pipe around plank 
brushed over with melted butter, a border of 
mashed sweet potatoes. Put chicken on plank and 
bake until potato is re-heated and well browned. 
Garnish with Saratoga Potatoes (see The Boston 
Cooking-School Cook Book, p. 314), Hominy and 
Horseradish Croquettes (see p. 41), sauted sliced 
mushroom caps and sprig of parsley. 

Ambassadrice Capon 

Dress, clean, stuff, truss and roast a capon. 
Cut a slice in such fashion as to remove wishbone, 
not quite cutting off; then cut around second joints 
at body, not quite cutting off, and then force wings 
back. Cut breast meat in slices. Cut as many 
one-third-inch slices of bread as there are slices of 
breast meat and shape in cutlet forms; spread one 
side with pate-de-fois-gras and saute in butter. 
Place bird on platter and arrange around bird, 
croutons on which is placed breast meat; then 
garnish each with a circular piece of truffle. With 
a sharp knife or scissors cut out breast bone and 
fill cavity with cooked asparagus tips or stalks sea- 
soned with butter and salt. 

Garnish with parsley. Serve with a gravy made 



POULTRY 143 

from four tablespoons fat remaining in pan, four 
tablespoons flour, one cup, each, chicken stock and 
cream, and salt and pepper to taste. 

Knickerbocker Supreme of Chicken 

Remove breast meat from three young chickens 
and trim into cutlet shape. Sprinkle with salt and 
pepper, dip in heavy cream, roll in flour and saute 
in butter until delicately browned. Arrange in pan, 
dot over with two tablespoons butter, cover with 
buttered paper and bake ten minutes, or until tender. 
Remove to cutlet-shaped pieces thinly sliced hot 
broiled ham, garnish top of each with three asparagus 
tips and pour around the following sauce: Melt 
three and one-half tablespoons butter, add three and 
one-half tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
one cup chicken stock and one-half cup cream; 
bring to the boihng point, and add one-half teaspoon 
salt, one-eighth teaspoon paprika and the yolk one 
egg slightly beaten. Sauted mushroom caps, ar- 
ranged overlapping one another, lengthwise of centre 
of dish, adds to the attractive appearance of this 
dish. 

Moulded Jellied Chicken 

Wipe a knuckle of veal, put in soup kettle, cover 
with cold water and bring to boiling point; then add 
a six-pound fowl, and cook until meat is tender, add- 
ing, the last hour of cooking, one teaspoon salt. Re- 



144 A NEW BOOK OF COOKERY 

move fowl and put aside to cool, when it should be 
cut in slices. Force lean meat from veal through 
meat chopper; there should be one and one half 
cups. Let stock simmer until reduced to two cups; 
then add one-fourth teaspoon salt, one-eighth tea- 
spoon pepper and a few drops onion juice; cool and 
clear. 

Add to veal one cup stock and season to taste, 
with salt, paprika, onion and lemon juice. When well 
mixed add one cup celery, cut in small pieces. 

Place a bread pan in pan of ice-water, pour in 
stock one-eighth inch deep; when firm decorate with 
whites and yolks of hard-boiled eggs, canned pi- 
mientoes, cut in fancy shapes, and fresh mint leaves. 
Add remaining stock by spoonfuls, lest the decoration 
be disarranged. When firm add alternate layers of 
veal and sliced chicken until all is used. Cover top 
layer with buttered paper; on this place pan and 
weight. Let stand for several hours or over night in 
ice box. Remove from pan to serving dish and gar- 
nish with cress. 

Chicken a la Cadillac 

^ cup cold, cooked chicken, J^ cup cold, cooked ham, 

cut in cubes cut in cubes 

1 cup white sauce 
Cooked asparagus stalks 

Heat chickeii and ham cubes in sauce and put in 
individual casserole dishes. Arrange short stalks 
of hot, buttered asparagus on each dish. 




Planked Boxed Chicken. — Page 142. 




Ambassadrice Capon. — Page 142. 




Knickerbocker Supreme of Chicken. — Pa^e 143. 




Chicken a la Cadillac. — Page 144. 



POULTRY 145 

Meat Cakes 

1 cup chopped, cold, cooked meat 1 egg, slightly beaten 
(chicken, turkey or lamb) 34 teaspoon salt 

1 tablespoon heavy cream Few grains pepper 

Mix ingredients in order given, shape in small, 
flat cakes, dip in egg and crumbs, and saute in butter 
until well browned on both sides. Remove to hot 
platter and pour around one cup White Sauce, to 
which has been added (just before serving time) 
one-third cup celery cut in small pieces. 

Turkey Tetrazzini 

2 tablespoons butter J/^ cup cooked spaghetti, cut in 

3 tablespoons flour Y^ inch pieces 

1 cup cream Yi cup sauted sliced mushroom 

1 teaspoon salt caps 

yi teaspoon celery salt Y cup grated Parmesan cheese 

y% teaspoon pepper ^ cup buttered cracker 

1 cup cold tiu-key cut in crumbs 
thin strips 

Make a sauce of butter, flour, cream, salt, celery 
salt and pepper. When boiling point is reached, add 
turkey, spaghetti and mushrooms. Fill buttered 
ramekin dishes with mixture, sprinkle with cheese 
and crumbs and bake until crumbs are brown. 



CHAPTER XIV 

GAME 

Venison Steak, Port Wine Sauce 

"171 nPE venison steak, place on a well-greased 
» ^ broiler and broil over a clear fire. Remove 
to hot platter, pour around Port Wine Sauce and 
garnish with parsley. 

Port Wine Sauce 

2 tablespoons butter 2 tablespoons butter 

S tablespoons currant jelly 1 3^ tablespoons cornstarch 

}/2 teaspoon peppercorns 2 teaspoons lemon juice 

2 cloves ^2 teaspoon salt 

Bit of stick cinnamon Few grains cayenne 

2 teaspoons finely chopped M cup port wine 

onion 1 3^ tablespoons Maraschino 
1 cup brown stock cherries 

12 sHces poached beef marrow 

Cook butter and currant jelly three minutes, 
stirring constantly. Add peppercorns, cloves, cin- 
namon, onion, port wine and brown stock and cook 
two minutes. Melt butter, add cornstarch and stir 
until well blended; then pour on gradually, while 
stirring constantly, the hot liquid. Bring to the 
boiling point and add lemon juice, salt, cayenne and 
remaining port wine. Strain, reheat, and add glaced 
cherries, cut in halves, and marrow. 



GAME 147 

To poach Marrow. — Remove marrow from mar- 
row bone and cut in one-half-inch sHces crosswise. 
Put in boiUng salted water, cover and let simmer 
eight minutes. 

Rabbit a la Southern 

Dress and clean two rabbits and disjoint in pieces 
for serving. Cover with three pints cold water to 
which have been added one and one-half tablespoons 
salt and let stand three hours. Drain, wipe, sprinkle 
with salt and pepper and roll in flour. Try out one- 
half pound of bacon cut in pieces; there should 
be two-thirds cup fat. Put in iron frying pan, add 
rabbit, cover and cook slowly one and one-half 
hours, turning frequently. Pour over one cup milk 
and cook thirty minutes. Remove to serving dish 
and garnish with parsley. 

Pigeon Pie 

Dress, clean and truss six pigeons and saute 
in salt pork fat until entire surface is seared, turning 
frequently. Put in a kettle, nearly cover with boil- 
ing water and add one-half teaspoon peppercorns, 
one onion, stuck with eight cloves, eight slices car- 
rot, two sprigs parsley and two stalks celery and 
let simmer five hours. Remove pigeons, strain 
liquor and thicken with four tablespoons butter 
melted and cooked with three tablespoons flour. 
Reheat pigeons in sauce, arrange in a pastry case 
and cover with a pastry top. 



148 A NEW BOOK OF COOKERY 

Squabs en Casserole 

Dress, clean and truss three jumbo squabs. Put 
in casserole, brush over \^dth melted butter, cover 
and bake ten minutes. Add one-half cup chicken 
stock, again cover and cook until squabs are tender. 
Add one cup boiled potato balls, one bunch cooked 
asparagus and five Bermuda onions, peeled, cut in 
one-fourth-inch slices, broiled over a clear fire and 
then brushed over with melted butter and sprinkled 
with salt. 

Sauted Quail a la Moquin 

Dress, clean and truss six quail. Put in a copper 
saucepan one-half cup butter, two finely chopped 
shallots, two cloves garlic, finely chopped, one-half 
bay leaf, one teaspoon peppercorns and two cloves, 
and cook, stirring constantly, eight minutes. Saute 
quail in mixture until well browned. Pour over 
one pint white wine and let simmer thirty minutes. 
Remove quail, strain sauce into casserole and add 
slowly one pint heavy cream. Season with one-half 
teaspoon salt, one-eighth teaspoon pepper, a few 
grains cayenne and one teaspoon finely cut chives. 
Put quail in casserole, cover and heat to the boiling 
point. Serve in casserole. 

Larded Stuffed English Partridge 
Cold Orange Sauce 

Clean, stuff, lard and truss three birds. Put in 
casserole and add one-third cup trimmings from 




Lahded Breasts of Guinea Chicken. — Page 149. 




Squabs en Casserole. — Page 148. 



GAME 149 

pork cut in small pieces. Put in hot oven and cook 
uncovered fifteen minutes, basting three times, using 
three tablespoons melted butter. Pour over one- 
half cup Sherry wine, cover and cook twenty-five 
minutes. Remove to serving dish on slices of toasted 
bread, garnish with watercress and serve with Cold 
Orange Sauce (see p. 160). 

Larded Breasts of Guinea Chicken 

Remove breasts from bird, leaving wing joints 
attached, and scrape and trim bones. Lard upper 
side of breasts, using four lardoons to each. Put 
in dripping pan, sprinkle with salt and pepper, 
dredge with flour and brush over with cream. Bake 
in a hot oven thirty minutes, basting three times 
with fat in pan. Remove to thin slices of hot, fried 
or broiled ham and serve with Brown Nut Sauce 
(see p. 155). Put frills on bones and garnish with 
potato balls and pastry boats filled with Asparagus 
Mousselaine. 

Game Mousse, Sauce Bigarrade 

Force one pound uncooked duck meat through a 
meat chopper; repeat, and add gradually the whites 
of two eggs. When thoroughly blended rub through 
a sieve. Add heavy cream to make of right con- 
sistency, the amount required being about two cups. 
Season with salt, cayenne and nutmeg. Sprinkle 
a buttered mould with chopped truffle, pour in 



150 A NEW BOOK OF COOKERY 

mixture, cover with buttered paper, set in pan of 
hot water and bake until firm. Remove from 
mould to serving dish, pour around Sauce Bigarrade 
and garnish with parsley. 

Sauce Bigarrade. — After breast meat has been 
removed from one pair ducks, put remainder of 
birds, broken in pieces, in kettle; cover with cold 
water and add one-half onion, six slices carrot, two 
sprigs celery, one sprig parsley, bit of bay leaf 
and one-half teaspoon peppercorns." Bring to the 
boiling point and let simmer until stock is reduced to 
two cups; then strain. Melt three tablespoons but- 
ter, add three tablespoons flour and stir until well 
blended, then pour on gradually, while stirring con- 
stantly, stock. Again bring to the boiling point 
and season with one-half teaspoon salt, one-eighth 
teaspoon pepper and a few grains paprika; then add 
one-third cup orange juice, one tablespoon lemon 
juice and the rind of one-fourth orange (parboiled 
two minutes in boiling water, freed from white por- 
tion and cut in JuHenne-shaped pieces). 



CHAPTER XV 

STUFFINGS FOR GAME AND POULTRY 

Cracker Stuffing 

3 cups cracker crumbs 1 M cups boiling water 

Yi cup melted butter Salt and pepper 

Poultry seasoning or sage 

Add water to butter and pour over crackers to 
which seasonings have been added. 

New England Stuffing 



1 small stale baker's loaf 


1 egg 


Hot water 


Salt and pepper 


\i cup fat salt pork 


Sage 



Remove outside crusts from bread. Cut bread in 
slices and toast until dehcately browned; then put 
in chopping bowl and chop while adding hot water 
to moisten. Add pork finely chopped, egg well 
beaten and seasonings to taste. 

Fall River Stuffing 

Put turkey giblets in saucepan and cover with one 
quart cold water. Place on range and heat gradu- 
ally until boiling point is reached; then let simmer 



152 A NEW BOOK OF COOKERY 

until giblets are tender. The liver will cook in 
less time than the heart and gizzard, and should 
be removed as soon as done. Split and spread 
sixteen common crackers with butter, allowing one- 
half tablespoonful to each half-cracker. Pour 
over crackers two and three-fourths cupfuls of 
stock in which giblets were cooked. As soon as 
crackers have absorbed stock, add giblets chopped 
and seasoned with salt and pepper. Summer sav- 
ory, sage or marjoram may be added as desired. 

Swedish Stuffing 

2 cups stale bread crumbs 1 teaspoon salt 

% cup melted butter }/^ teaspoon pepper 

}/2 cup raisins seeded 3^ teaspoon sage 

J^ cup English walnut meats 

Mix ingredients in the order given; raisins should 
be cut in pieces and nut meats broken in pieces. 

Bread and Celery Stuffing 

33^ cups baker's stale bread 13^ teaspoons salt 

crumbs }/i teaspoon pepper 

1 cup boiling water % cup finely cut celery 

1 tablespoon poultry seasoning }^2 cup melted butter 

Pour water over bread and let stand twenty min- 
utes; then squeeze out all the water that is possible. 
Add remaining ingredients and mix thoroughly. 

Oyster Stuffing 

IK cups stale bread crumbs M cup oyster liquor 

13^ cups cracker crumbs 2]>^ teaspoons salt 

3^ cup melted butter 3^ teaspoon pepper 

1 pint oysters Ji teaspoon mace 



STUFFINGS FOR GAME AND POULTRY 153 

Mix bread and cracker crumbs and add melted 
butter, oysters washed and bearded, oyster liquor and 
seasonings. To beard oysters remove and discard 
tough muscles. 

Sausage Stuffing (for Turkey) 

1 small onion }/i teaspoon pepper 

2 tablespoons butter Y% teaspoon powdered thyme 
\^ pound sausage meat 2 teaspoons parsley, finely 

4 dozen French chestnuts chopped 

2 teaspoons salt 2 ounces fresh bread crumbs 

Finely chop onion and cook in butter three minutes; 
then add sausage meat and cook five minutes. Boil 
chestnuts and mash one-half. Add to first mixture 
with remaining ingredients, and when thoroughly 
blended add whole chestnuts. 

Potato Stuffing 

2 cups hot mashed potato Giblets 

2 cups cracker crumbs Hot water 

}/i cup melted butter Salt and pepper 

J^ cup sausage fat Sage 

Mix first four ingredients in the order given. Add 
one-half cup giblets, cooked and finely chopped. 
Moisten with hot water and add seasonings to taste. 



CHAPTER XVI 

MEAT AND FISH SAUCES 

Allemande Sauce 

MELT three tablespoons butter, add three 
tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
one-half cup chicken and one-half cup cream. 
Bring to the boiling point and add three tablespoons 
grated Parmesan cheese, the yolk of one egg, one- 
half teaspoon salt and a few grains pepper. 

Spanish Sauce 

3 tablespoons butter ^ cup cream 

3 tablespoons flour 1 teaspoon salt 

1 cup milk }/8 teaspoon pepper 

J^ cup pimiento piu-ee 

Melt butter, add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
milk and cream. Bring to the boiling point and add 
seasonings and pimiento puree. 

To obtain pimiento puree, drain canned pimien- 
toes and force through a puree strainer. 

Truffle Sauce 

Melt three tablespoons butter, add three table- 
spoons flour and stir until well blended; then pour 



MEAT AND FISH SAUCES 155 

on gradually, while stirring constantly, one cup milk 
and one-half cup cream. Bring to the boiling point 
and add one and one-half tablespoons chopped 
truffles, two tablespoons Madeira wine and salt and 
pepper to taste. 

Waldorf Sauce 

Melt three tablespoons butter, add three table- 
spoons flour and stir until well blended; then pour on 
gradually, while stirring constantly, one and one-half 
cups chicken stock. Bring to the boiling point, add 
one-half tablespoon beef extract and two tablespoons 
chopped truffles. Season with one-fourth teaspoon 
salt and a few grains pepper. 

Bread Sauce 

Cook one and one-fourth cups milk in double 
boiler with one-third cup fine, stale bread crumbs 
and one onion, stuck with five cloves, twenty-five 
minutes. Remove onion, add one and one-half table- 
spoons butter, one-half teaspoon salt and a few 
grains cayenne. Sprinkle with one-half cup coarse, 
stale bread crumbs, browned in one and one-half 
tablespoons butter. 

Brown Nut Sauce 

2 tablespoons butter J^ teaspoon salt 

2 tablespoons peanut butter Few grains pepper 

3J^ tablespoons flour 3^ cup coarse bread crumbs 

1 \^ cups chicken stock 1 tablespoon butter 



156 A NEW BOOK OF COOKERY 

Brown butter, add peanut butter and when well 
mixed add flour and continue the browning; then 
pour on gradually, while stirring constantly, chicken 
stock. Bring to the boiling point and add salt and 
pepper. Pour around meat with which it is to be 
served and sprinkle with bread crumbs browned in 
one tablespoon butter. 

Epicurean Sauce 

^4. cup heavy cream 1 tablespoon tarragon vinegar 

3 tablespoons Mayonnaise 1 teaspoon English mustard 

Dressing Y2 teaspoon salt 

2 tablespoons grated Few grains cayenne 

horseradish root 

Beat cream until stiff, using a Dover Egg Beater. 
Remove beater and stir in remaining ingredients. 

Mock Hollandaise Sauce 

2 tablespoons butter Ys teaspoon pepper 

2 tablespoons flour Few grains cayenne 

H cup milk Yolks 2 eggs 

3^ tablespoon salt Y, cup butter 

1 tablespoon lemon juice 

Melt butter, add flour and stir until well blended; 
then add milk, salt, pepper and cayenne, and bring 
to the boiling point. Stir in the egg yolks, butter 
bit by bit, and lemon juice. 

Horseradish Hollandaise 

Yi cup butter Y teaspoon salt 

Yolks 3 eggs 4 tablespoons grated 

Y2 tablespoon vinegar horseradish root 

2 tablespoons heavy cream 



MEAT AND FISH SAUCES 157 

Wash butter and divide in thirds. Put one-third 
in small saucepan with egg yolks, vinegar and salt. 
Place saucepan in larger saucepan containing boiling 
water, and stir constantly until butter is melted; 
then add second piece of butter and, as mixture 
thickens, third piece. Remove from fire and add 
grated horseradish root, and heavy cream, beaten 
until stiff. 

Cucumber Hollandaise 

4 tablespoons white tarragon % cup washed butter 

vinegar J/^ teaspoon salt 

1 red pepper Few grains cayenne 

Yolks 5 eggs 2 cucumbers 

Cook vinegar with pepper (one of the small ones 
found in pepper sauce) until reduced to two table- 
spoons. Strain into saucepan, add egg yolks and 
one-third of the butter and stir constantly until 
mixture becomes heated, holding saucepan over 
boiling water in larger saucepan, placed on range. 
When butter is melted and mixture begins to thicken, 
add remaining butter in pieces, continuing the stir- 
ring. Add seasonings and cucumbers pared, chopped 
and drained from their liquor, then squeezed in 
cheese-cloth. 

Sauce Bearnaise I 

To three finely chopped shallots add two table- 
spoons tarragon vinegar; bring to the boiling point 
and let simmer until reduced one-half. Strain, add 



158 A NEW BOOK OF COOKERY 

gradually to two egg yolks, slightly beaten, and 
cook slowly, while stirring constantly, four minutes; 
then add five tablespoons melted butter, one-fourth 
teaspoon salt, one-eighth teaspoon cayenne and one- 
half teaspoon finely chopped parsley. 

Sauce Bearnaise II 

3 tablespoons water Yolks 4 eggs 

3 tablespoons tarragon vinegar J^ teaspoon salt 

^ onion J/g teaspoon paprika 

4 tablespoons butter 

Put water, vinegar and onion in small saucepan 
and heat to boiling-point. Beat yolks of eggs slightly 
and pour on gradually hot liquid, from which onion 
has been removed ; then add seasonings . Place sauce- 
pan in larger saucepan, containing boiling water, and 
cook, stirring constantly, until mixture thickens 
shghtly; then add butter which has been worked 
until creamy, one tablespoon at a time, stirring con- 
stantly during the entire cooking. 

Mousselaine Sauce 

3 tablespoons butter }i teaspoon salt 

3 tablespoons flour Few grains pepper 

1 cup chicken stock Yolks 2 eggs 

J^ cup cream }4 tablespoon lemon juice 

Melt butter, add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
stock and cream. Bring to the boiling point and add 
salt and pepper. Just before serving add egg yolks, 
slightly beaten, and lemon juice. 



MEAT AND FISH SAUCES 159 

Vinaigrette Sauce 

Mix one teaspoon salt, one-fourth teaspoon paprika, 
a few grains pepper, one tablespoon tarragon vinegar, 
two tablespoons cider vinegar, six tablespoons olive 
oil, one tablespoon, each, chopped green pepper and 
cucumber pickle and one teaspoon finely chopped 
parsley. 

Guaymas Sauce 

To one-half cup tomato sauce add, just before 
serving, one-third cup Mayonnaise Dressing and 
three tablespoons shredded olives. 

Devonshire Sauce 

To one and one-half cups brown sauce add one- 
third cup currant jelly, beaten with a fork, one-half 
cup claret wine, one teaspoon lemon juice and three 
drops essence of anchovy. 

Roe Sauce 

Put two tablespoons, each, Sherry wine, white wine 
and butter in small shallow pan and add one-half 
shad roe sprinkled with salt, pepper, cayenne and a 
few gratings nutmeg. Cover with buttered paper 
and bake thirty minutes. Take from oven and 
remove membranes. Brown three tablespoons 
butter, add two tablespoons flour and continue 
the browning; then pour on gradually, while stirring 
constantly, one cup chicken stock. Bring to the 
boiling point and add one-fourth teaspoon beef 
extract, roe and one-fourth teaspoon salt. 



160 A NEW BOOK OF COOKERY 

Cold Orange Sauce 

6 tablespoons currant jelly 2 tablespoons lemon juice 

3 tablespoons sugar 2 tablespoons Port wine 

Grated rind 2 oranges 34 teaspoon salt 

2 tablespoons orange juice K teaspoon cayenne 

Put first three ingredients in a bowl and beat 
for five minutes; then add remaining . ingredients 
and stir until well blended. 

Currant Mint Sauce 
Separate one-half tumbler currant jelly in small' 
pieces, but do not beat it. Add one and one-fourth 
tablespoons finely chopped fresh mint leaves and 
thin, short shavings from one-fourth the rind of an 
orange. cider Sauce 

3 tablespoons butter 2 cups ham liquor 

4 tablespoons flour 4 tablespoons cider 

Salt 

Melt butter, add flour, and pour on gradually, 
while stirring constantly, hot ham liquor. Bring 
to the boiling point and add cider, and salt to taste. 

Sauce Verte 

2 tablespoons butter 3^ teaspoon salt 

3 tablespoons flour Few grains pepper 
1 cup fish stock Few grains cayenne 

}/3 cup heavy cream 2 tablespoons sauterne 

Green coloring 

Melt butter, add flour and stir until well blended; 
then pour on stock gradually while stirring con- 
stantly. Bring to the boiling point and add cream 
and seasonings. Again bring to the boiling point 
and color green. 



CHAPTER XVII 

VEGETABLES 

French Artichokes, Vinaigrette Sauce 

npRIM tops and wash French artichokes. Cook 
^ in boiUng, salted water to cover until soft. 
Remove from water, drain, and separate the scales 
of each, so as to represent a flower. Serve with 
Vinaigrette Sauce (see p. 159). 

Jerusalem Artichokes 

Wash and pare one quart Jerusalem artichokes 
and cook in boiling, salted water until soft. Drain, 
add one-fourth cup butter, two tablespoons lemon 
juice, two tablespoons finely chopped parsley, 
one-half teaspoon salt, and a few grains cayenne. 
Cook three minutes and serve very hot. 

Arlington Asparagus 

Arrange boiled asparagus stalks through rings 
(one-third inch wide) cut from peel of a lemon. 
Place on oblong pieces of buttered toast (from which 
crusts have been removed), moistened with water 
in which asparagus was cooked. Brush lemon rings 



162 A NEW BOOK OF COOKERY 

with melted butter; place in oven to re-heat aspara- 
gus and arrange on serving dish. 

Asparagus Mousselaine 

Arrange short stalks of cooked asparagus in 
individual baking dishes, allowing eight to each 
portion, and pour over Mousselaine Sauce (see p. 158). 

Lima Beans Fermiere 

Soak two cups dried lima beans over night in cold 
water to cover. Drain, put in a casserole dish, and 
sprinkle with one-half teaspoon salt and one-eighth 
teaspoon pepper. Cut a two-inch cube of fat salt 
pork in small pieces, try out, and strain. To fat 
add one small onion, thinly sliced, and one-half cup 
one-third-inch carrot cubes and stir constantly 
until vegetables are browned. Add to beans, dot 
over with two tablespoons butter and add water 
to half the height of the beans. Cover and cook 
in a slow oven until beans are soft. 

Brussels Sprouts with Celery 

Remove wilted leaves from one quart Brussels 
sprouts and soak in cold water fifteen minutes. 
Drain and cook in boiling, salted water twenty 
minutes, or until easily pierced with a skewer; again 
drain. Wash celery and cut in small pieces; there 
should be one and one-half cups. Melt three table- 
spoons butter, add celery, and cook two minutes, 




French Akticiioke, ViNAKiHprn'E Sauce. — I'cujt- Kil. 



Pepi'kks Stcfi r.u wnii Fkksii (Jhken Corn. — Page 173. 




Arlington Asparagus. — Page 161. 




ASPAR.\GUS, MOUSSELAINE SaUCE. PucjC 162. 



VEGETABLES 163 

then add three tablespoons flour and pour on gradu- 
ally one and one-half cups scalded milk. Bring to the 
boiling point, add sprouts, season with salt and pepper 
and serve as soon as sprouts are re-heated. 

Brussels Sprouts with Chestnuts 

Pick over one quart Brussels sprouts, remove 
wilted leaves and soak in cold water to cover, 
to which has been added one-eighth teaspoon soda. 
Drain and cook in boiling, salted water to cover, until 
soft. Drain and saute in three tablespoons butter. 

Remove shells from French chestnuts and cook 
in boiling, salted water to cover until soft; there 
should be one cup. Cook one-fourth cup butter 
with two teaspoons sugar until well browned, stirring 
constantly. Add chestnuts and cook until chestnuts 
are browned; then add sauted sprouts, one-third 
cup brown stock, one-half teaspoon beef extract, 
one-half teaspoon salt, a few grains cayenne, and 
two tablespoons brandy. 

Smothered Cabbage 

Takeoff outside wilted leaves from a firm, medium- 
sized cabbage, cut in quarters and remove tough 
centre portion; then finely chop or force through a 
meat chopper; there should be five cups. Melt 
five tablespoons butter in hot iron frying pan, 
add two tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
one cup milk. Bring to the boiling point and add 



164 A NEW BOOK OF COOKERY 

two teaspoons salt, one-fourth teaspoon pepper, 
and cabbage. Mix thoroughly, cover, put on back of 
range and cook slowly from fifty to sixty minutes. 

Mint Glazed Carrots with Peas 

Scrape three medium-sized carrots, cut in one- 
fourth-inch slices, then in strips or fancy shapes, us- 
ing French vegetable cutters. Cook in boiling, salted 
water fifteen minutes and drain. Put in saucepan 
with one-half cup butter, one-half cup sugar and one 
tablespoon chopped fresh mint leaves. Cook slowly 
until soft and glazed. Drain and rinse thoroughly 
one can French peas. Cook ten minutes in boiling 
water to cover, drain, and season with butter, salt, 
and pepper. Turn peas on hot serving dish and sur- 
round with carrots. 

Carrot Timbales 

Wash and scrape carrots. Cut off the deepest- 
colored portion in thin slices, lengthwise of vege- 
tables, and fill a quart measure packed solidly. 
Cook in two tablespoons butter ten minutes, stirring 
constantly; then cover with boiling water or stock 
and cook until soft. Drain and force through a 
puree strainer. Add two whole eggs and one egg yolk 
slightly beaten, and season with salt and pepper. 
Fill buttered timbale moulds (garnished with hard- 
boiled egg, cut in fancy shapes) two-thirds full, set 
in pan of hot water, cover with buttered paper and 
bake fifteen minutes. 



VEGETABLES 165 

Cauliflower Allemande 

Remove leaves, cut off stalk, and soak a cauliflower 
thirty minutes (head down) in cold water to cover. 
Cook (head up) twenty-five minutes, or until soft, 
in boiling, salted water to cover. Drain, place in a 
baking dish, cover with sauce, sprinkle with one- 
fourth cup grated Parmesan cheese and bake until 
cheese is melted. For the sauce: Melt two table- 
spoons butter, add two tablespoons flour and stir until 
well blended; then pour on gradually, while stirring 
constantly, one cup chicken stock. Bring to the 
boiling point and add one-half teaspoon salt, few 
grains pepper, yolks two eggs (slightly beaten), 
and one-half cup grated Parmesan cheese. 

Cauliflower Mousselaine 

Drain a cooked cauliflower, separate into flowerets, 
and pour over the following sauce: Mix the yolks 
of two eggs, slightly beaten, one-fourth cup cream, 
one-half teaspoon salt, one-eighth teaspoon nutmeg, 
and the juice of one-half lemoi^j Cook in double 
boiler, stirring constantly, until mixture thickens. 
Add two tablespoons butter, bit by bit, and when but- 
ter is melted, pour over cauhflower at once. 

Cauliflower Polonaise 

Remove leaves from cauliflower, cut off stalk, and 
soak thirty minutes (head down) in cold water to 
cover. Cook (head up) twenty-five minutes or until 



166 A NEW BOOK OF COOKERY 

tender in one quart boiling water to which have 
been added one pint milk and one tablespoon salt. 
Drain, place on a hot serving dish, sprinkle with the 
yolks of two hard-boiled eggs, forced through a 
puree strainer, and mixed with one tablespoon finely 
chopped parsley and one-third cup coarse bread 
crumbs cooked in butter until delicately browned. 

Swiss Chard 

Pick over, wash, and drain one peck Swiss chard. 
Cook twenty-five minutes in two quarts boiling 
water, to which has been added one tablespoon salt. 
Drain, re-heat, and season with butter, salt, and pep- 
per. Serve with vinegar. 

Escalloped Corn 

1 small green pepper Few grains cayenne 
y^ onion, finely chopped 3^ cup milk 

2 tablespoons butter 1 cup canned corn 
2 tablespoons flour Yolk 1 egg 

1 teaspoon salt y^ cup dried bread 

J^ teaspoon paprika 1 tablespoon butter 

\i teaspoon mustaifl % cup buttered cracker 

crumbs 

Wipe pepper, cut in halves, lengthwise, and remove 
seeds; then cut in strips, and strips in halves, cross- 
wise. Cook pepper, onion, and butter five minutes, 
stirring constantly. Add flour, mixed with seasonings, 
and stir until well blended; then pour on gradually, 
while stirring constantly, milk; bring to the boiling 
point and add corn, egg yolk, and bread broken in 



VEGETABLES 1G7 

small pieces and cooked with one tablespoon butter 
until well browned. Turn into a buttered baking 
dish, cover with buttered crumbs and bake in a hot 
oven until crumbs are brown. 

Richmond Corn Cakes 

^ cup canned corn % cup flour 

K cuj) milk 1 tablespoon baking 

l^ tablespoon sugar powder 

2 eggs }4 teaspoon salt 

To corn add milk, sugar, and egg well beaten. 
Mix and sift flour, baking powder, and salt. Combine 
mixtures, drop by tablespoons in buttered muffin 
rings set in a buttered dripping pan, and bake in 
a moderate oven. A delicious accompaniment to 
roast beef. 

\ Corn Toast 

}4 tablespoons finely chopped 1 pint heavy cream 

onion J^ teaspoon salt 

1}4 tablespoon^ butter Ji teaspoon paprika 

1 cup canned cotn 6 slices toasted bread 

Cook onion with butter two minutes, stirring con- 
stantly. Add corn, cream, and seasonings, bring to 
the boiling point and let simmer five minutes. 
Pour over toast (from which crusts have been re- 
moved), garnish with toast points, and serve at once. 

Corn Oysters 

1 can corn 2 tablespoons milk 

1 }4 teaspoons salt % cup cracker crumbs 

}/s teaspoon pepper 1 egg, well beaten 



168 A NEW BOOK OF COOKERY 

Put corn in saucepan, let stand one-half hour, 
bring to the boiling point and let simmer fifteen 
minutes. Add remaining ingredients and drop by 
spoonfuls on a hot iron fryingpan, which contains 
a small quantity of bacon fat. Brown on one side, 
turn and brown other side. 

Corn Soufile 

1 can corn 1 cup milk 

1 tablespoon butter 1 M teaspoons salt 

2 tablespoons flour Few grains pepper 

2 eggs 

Melt butter, add flour and pour on gradually milk; 
bring to the boiling point, add corn, seasonings, yolks 
of eggs, beaten until thick and lemon-colored, and 
whites of eggs, beaten until stiff and dry. Turn into 
a buttered dish and bake in a moderate oven from 
twenty-five to thirty minutes. 

Baked Stufied Cucumbers 

Wipe and peel cucumbers, cut in two-inch pieces, 
crosswise, removing seeds. Mix four tablespoons 
bread crumbs, two tablespoons finely chopped cooked 
ham, and two tablespoons grated Parmesan cheese. 
Moisten with tomato sauce, and season with salt, 
pepper, and cayenne. Put cucumber cups in shallow 
pan, fill with mixture, surround with chicken stock 
and bake thirty minutes. Remove, cover with 
buttered bread crumbs and bake until crumbs are 
brown. 



VEGETABLES 169 

Cucumber Jelly 

2 cups chicken stock 2 cucumbers 

1 slice onion IJ^ tablespoons granulated 

1 sprig parsley gelatine 

Green coloring 

To chicken stock add onion, parsley and cucum- 
bers, pared and grated. Cover and let stand two 
hours. Heat gradually to the boiling point, add 
gelatine, and color green. Let stand until nearly 
cold; then strain into individual paper cases, in the 
bottom of each of which is a slice of cucumber. 
Garnish tops with Mayonnaise Dressing and halves 
of blanched Jordan almonds. 

Baked Egg Plant 

Pare an egg plant, cut in one-fourth-inch slices, 
crosswise, and soak, in cold water to cover, two 
hours. Drain and cook in boiling, salted water to 
cover until soft. Again drain and mash; then add 
one-fourth cup butter, one-half cup stale bread 
crumbs, two eggs, well beaten, a few drops onion 
juice, one-half teaspoon salt, and one-eighth teaspoon 
pepper. Line buttered Dario or individual moulds 
with canned pimientes (drained and dried) . Fill with 
egg plant mixture, sprinkle with buttered crumbs, 
and bake in a hot oven fifteen minutes. Remove 
from moulds and garnish with sprigs of parsley. 

Baked Stuffed Egg Plant 

Wipe egg plant and cut in quarters, lengthwise. 
Remove pulp close to skin, leaving thin shells. 



170 A NEW BOOK OF COOKERY 

Force pulp through a meat chopper and drain; 
there should be two and two-thirds cups. Put in a 
saucepan, add one and one-half cups ham stock, 
bring to the boiling point and let boil twenty min- 
utes. Add three-fourths cup coarse, dried bread 
crumbs, one-fourth cup melted butter, one teaspoon 
lemon juice, one-half teaspoon salt, and one egg, 
slightly beaten. Fill shells with mixture, sprinkle 
with buttered crumbs, and bake in a hot oven fifteen 
minutes. 

Egg Plant Turque 

Wipe three small egg plants, cut in halves, length- 
wise, fry in deep fat twelve minutes and drain. 
Scoop out inside and finely chop. Put two table- 
spoons olive oil in saucepan, and when heated add 
one tablespoon finely chopped onion, and cook 
five minutes. Add three tablespoons uncooked rice, 
and one-half clove of garlic, finely chopped, and cook 
five minutes; then add chopped egg plant, one cup 
tomato sauce, one-half teaspoon salt, and one-fourth 
teaspoon grated nutmeg. Turn into a buttered dish 
and bake forty-five minutes. Add yolks two eggs, 
slightly beaten, and stuff egg plant shells with mix- 
ture. Cover with buttered crumbs and bake until 
crumbs are brown. 

Creamed Mushrooms 

1 pound mushrooms Few grains pepper 

5 tablespoons butter 13^ tablespoons flour 

K teaspoon salt 3^ cup thin cream 



VEGETABLES 171 

Clean mushrooms, remove caps, and cut both 
stems and caps in thin sUces. Melt butter, add 
sliced mushrooms and cook three minutes. Sprinkle 
with salt and pepper, dredge with flour and pour 
over cream. Cook five minutes, stirring constantly. 

Mushroom and Tomato Toast 

Cut stale bread in one-third-inch slices, shape with 
a large round cutter and saute in butter until deli- 
cately browned. Wipe mushrooms and cut in pieces; 
there should be two cups; then cook in two table- 
spoons butter five minutes. Cook one tablespoon 
butter and one-half teaspoon finely chopped shallot 
three minutes. Add one cup tomato puree, bring to 
the boiling point and let simmer three minutes; 
then add one-half teaspoon salt, one-eighth tea- 
spoon pepper, and a few grains paprika. Arrange 
mushrooms on six rounds of bread, pour over tomato, 
and sprinkle with one tablespoon finely chopped 
parsley. 

' Creamed Silver Skins 

Peel three cups small silver skinned onions and 
cook in boiling, salted water to cover, fifteen minutes. 
Drain, add one cup thin cream, and cook in double 
boiler until soft, adding three-fourths teaspoon salt 
the last ten minutes of the cooking. 

Onion Souffle 

Cook onions in boiling salted, water until soft, drain 
and force through a sieve; there should be one and 



172 A NEW BOOK OF COOKERY 

one-fourth cups onion pulp. Melt four tablespoons 
butter, add four tablespoons flour, and pour on grad- 
ually one-third cup water in which onions have been 
cooked and one-third cup cream; then add onion 
pulp and bring to the boiling point. Season with 
salt and pepper. Beat yolks of three eggs until thick 
and lemon- colored and add to first mixture. Cut 
and fold in whites of eggs beaten until stiff and dry. 
Turn into a buttered baking dish and bake twenty- 
five minutes in a moderate oven. Serve at once. 

Onion Farci 

Peel six large Bermuda onions and remove a part 
of the inside. Put in saucepan, cover with boiling 
water and let boil six minutes. Drain, and stuff with 
veal forcemeat. Place onions in pan on six thin 
slices fat salt pork, pour around one cup brown or 
chicken stock and bake until onions are soft; the 
time required being about thirty-five minutes. 
Remove onions to serving dish, strain stock, skim 
off all fat that is possible, add one teaspoon beef 
extract, one-fourth tablespoon butter, and salt and 
pepper to taste. Pour over onions. 

Veal Forcemeat. — Finely chop raw veal; there 
should be one-half cup. Add two tablespoons finely 
chopped fat salt pork and one-half cup soft bread 
crumbs, cooked with one tablespoon butter and one 
tablespoon finely chopped onion, three minutes. 
When mixture is well blended add one-half teaspoon 



VEGETABLES 173 

salt, one-eighth teaspoon pepper, and one egg, 
slightly beaten. 

Oyster Plant with Fine Herbs 

Wash and scrape one bunch oyster plant. Put 
at once into cold acidulated water and let stand ten 
minutes. Cut in one-inch slices crosswise and cook 
in boiling salted water to cover until soft. Drain, 
put in pan with three tablespoons butter, reheat. 
Add one teaspoon finely chopped parsley and one- 
half teaspoon finely chopped chives. Sprinkle with 
salt and pepper. 

Sauted Parsnips 

Cut cold, boiled young parsnips in sixths, length- 
wise. Saute in butter until delicately browned and 
sprinkle with salt and pepper. 

Peppers Stuffed with Fresh Green Com 

Cut a thick slice from the stem end of each pepper, 
remove seeds and parboil peppers fifteen minutes 
in boiling salted water to which is added one-eighth 
teaspoon soda. Drain, fill with corn mixture, ar- 
range on serving dish, sprinkle tops with paprika, 
and garnish with parsley. 

Corn Mixture. — Remove husks and silky threads 
from one dozen ears of green corn. Cut length- 
wise of cob through each row of kernels and scrape 
with a knife to remove pulp; there should be two 



174 A NEW BOOK OF COOKERY 

and one-half cups. Put pulp in omelet pan, add one- 
half cup milk and cook slowly, on back of range, 
twenty-five minutes, stirring frequently. If cooked 
on a gas range, gas flame should be turned low and 
covered with an asbestos mat. Season with butter, 
salt and pepper. 

Jarvis Stuffed Peppers 

Cut slices from stem ends of six green peppers, 
remove seeds and parboil three minutes in one quart 
boiling water to which has been added one-eighth 
teaspoon soda. Bring one-half can tomatoes to 
boiling point and let simmer twenty-minutes; 
then rub through a sieve and continue the simmering 
until there is one-half cup tomato puree. Season with 
salt and pepper and add one-half cup hot boiled 
rice. Let stand until rice has absorbed tomato; 
then add one sweetbread, parboiled and cut in small 
cubes. Season with one-half teaspoon salt and one- 
eighth teaspoon paprika. Fill peppers with mixture, 
arrange in a pan, sprinkle tops with buttered bread 
crumbs, and bake until crumbs are brown. Remove 
to circular pieces of sauted bread and pour around 

Littleton Sauce. — Mix one teaspoon flour and one 
teaspoon mustard, and when thoroughly blended add 
one tablespoon melted butter, one tablespoon vine- 
gar, one-half cup boiling water and the beaten yolks 
of three eggs. Cook in double boiler, stirring con- 
stantly, until mixture thickens. Add one-fourth tea- 
spoon salt, and a few grains, each, pepper and cay- 




Moulded Spinach. — I'ayc 175. 




MoiLDED SpIXAC 



H ON Artichoke Bottoms. — Pa^e 176. 




Radishes Cut for Garnishing. 




Delmonico Tomatoes. — Page 178. 



VEGETABLES 175 

enne. Just before serving add one tablespoon cuprant 
jelly separated in small pieces. 



^iwimF 



Templeton Stuffed Peppers 

Wipe four long, green peppers and parboil ten min- 
utes in one quart boiling water, to which has been 
added one-fourth teaspoon soda. Drain, cut in 
halves, lengthwise, remove seeds, stuff, arrange in 
pan, cover with buttered crumbs, and bake until 
crumbs are brown. 

For the stuffing cook one-half tablespoon chopped 
onion, and one-half tablespoon green pepper, cut in 
small pieces, in two tablespoons butter five minutes, 
stirring constantly. Add two tablespoons flour mixed 
with one teaspoon salt, one-fourth teaspoon paprika, 
one-fourth teaspoon mustard, and a few grains cay- 
enne. Pour on gradually, while stirring constantly, 
one-half cup milk; bring to the boiling point, add 
one cup canned corn and cook five minutes; then 
add one egg, slightly beaten, and two-thirds cup dry 
bread, broken in very small pieces and sauted in 
butter until well browned. 

Moulded Spinach 

Pick over and wash one peck spinach. Cook in 
an uncovered vessel with a large quantity of boiling, 
salted water, to which have been added two-thirds 
teaspoon soda and one teaspoon sugar. Drain very 
thoroughly and finely chop. Season with one-thir^l 
cup butter and three-fourths teaspoon salt, and re- 



176 A NEW BOOK OF COOKERY 

heat. Press into a buttered border mould, and keep 
in a warm place until serving time. Remove to 
hot platter and fill centre with seasoned, small 
boiled beats. Pour around one and one-half cups 
White Sauce, and surround with four hard-boiled eggs, 
cut in sixths, lengthwise. 

Mounded Spinach on Artichoke Bottoms 

Wash and pick over one-half peck spinach. Cook 
twenty-five minutes in an uncovered vessel in a large 
quantity of boiling, salted water, to which have been 
added one-third teaspoon soda and one-half teaspoon 
powdered sugar. Drain, finely chop and season with 
butter, salt, and pepper. 

Drain canned artichoke bottoms, put in a shallow 
or omelet pan, cover bottom of pan with boiling 
water and add three tablespoons vinegar and one 
teaspoon salt. Cover and cook until artichokes are 
thoroughly heated. Drain, mound with cooked 
spinach, put in oven to re-heat and garnish with yolks 
of hard-boiled eggs rubbed through a coarse strainer, 
and whites of hard-boiled eggs cut in fancy shapes. 

Soubrics of Spinach 

Wash, boil, and drain two quarts spinach; then 
chop. Add two tablespoons grated Parmesan cheese 
and two egg yolks, slightly beaten, and season with 
one-half teaspoon salt and a few grains, each, cay- 
enne and nutmeg. Cook five minutes, stirring con- 
stantly. Remove from range and stir in the unbeaten 



VEGETABLES 177 

white of one egg. Measure by rounding tablespoon- 
fuls, saute in butter, arrange on hot serving dish 
and pour around one cup white sauce. 

Squash SoufEle 
Cut winter squash in pieces, remove seeds and 
stringy portion, and pare. Place in a steamer or 
strainer and cook over boiUng water thirty-five 
minutes, or until soft. Mash and season with 
butter, salt, and pepper. To two cups mashed and 
seasoned squash add gradually one cup cream, and 
when thoroughly blended, add the yolks of two 
eggs, beaten until thick and lemon-colored; then the 
whites of two eggs, beaten until stiff and dry. Turn 
into a buttered dish and bake in a slow oven until 
firm. 

Broiled Tomatoes 
Horseradish Hollandaise 

Wipe and remove skins from medium-sized 
tomatoes. Cut in halves, crosswise, sprinkle with 
salt and pepper, brush over with melted butter 
and broil from six to eight minutes. Remove to 
circular pieces of sauted bread or buttered toast 
and on each put a tablespoon Horseradish Hollan- 
daise (see p. 156). 

Creole Tomatoes 

Wipe six medium-sized tomatoes, remove a slice 
from the top of each, scoop out some of the pulp. 



178 A NEW BOOK OF COOKERY 

sprinkle insides with salt, invert and let stand one 
hour. Melt one tablespoon butter, add one table- 
spoon flour mixed with one-half teaspoon salt, one- 
fourth teaspoon paprika, and a few grains pepper, 
and when well blended, pour on gradually, while 
stirring constantly, one-half cup cream. Bring to 
the boiling point and add one cup crab meat, one 
tablespoon Sherry wine, and one-half tablespoon, 
each, red and green pepper, finely chopped. Fill 
tomatoes with mixture, sprinkle tops with coarse, 
buttered bread crumbs, and bake in a moderate oven 
until tomatoes are soft. 

Stuffed Tomatoes 

Wipe and remove stem end from six small tomatoes. 
Take out seeds and most of pulp, sprinkle inside of 
tomatoes with salt, invert and let stand twenty min- 
utes. Cook three tablespoons butter with six table- 
spoons chopped green pepper, five minutes. Add 
three-fourths cup soft, stale bread crumbs, one-half 
cup removed tomato pulp, one-fourth teaspoon salt, 
one-eighth teaspoon pepper, and a few drops onion 
juice. Fill tomatoes with mixture, put in buttered 
pan and bake fifteen minutes in a hot oven. 

Delmonico Tomatoes 

Wipe and remove a thick slice from stem ends of 
eight small tomatoes, scoop out inside, sprinkle 
with salt, invert and let stand two hours. 

Wipe, remove seeds, and chop three green peppers. 



VEGETABLES 179 

Add one-half onion finely chopped and cook with one 
tablespoon butter five minutes, stirring constantly. 
Add one tablespoon thick brown sauce to bind mix- 
ture together. Line tomatoes with pepper mixture, 
having mixture extend over top of tomatoes. Put 
three cubes parboiled sweetbreads in each, cover 
with buttered bread crumbs and bake twelve min- 
utes in a hot oven. Place on circular pieces of 
sauted bread covered with brown sauce. 

Souffle of Tomatoes, Neapolitan Style 

Melt two tablespoons butter, add two tablespoons 
flour, and stir until well blended; then pour on grad- 
ually, while stirring constantly, one-half cup rich 
milk and one cup tomato puree. Bring to the boiling 
point and let simmer two minutes; then add two- 
thirds cup grated Parmesan cheese, one-half tea- 
spoon salt, and a few grains pepper. Break macaroni 
in one-half-inch pieces (there should be one-half 
cup) and cook in boiling, salted water until soft; 
drain and add one and one-half tablespoons melted 
butter. Add to tomato mixture; then add the yolks 
of three eggs, beaten until thick and lemon-colored, 
and cut and fold in the whites of three eggs, beaten 
until stiff. Turn into a buttered baking dish and 
bake until firm. Serve immediately. 

To obtain tomato puree, simmer one can tomatoes 
until reduced one-half, then force through a puree 
strainer and again let simmer until reduced to one 
cup. 



180 A NEW BOOK OF COOKERY 

Tomatoes, Virginia Style 

Select six sound, ripe, medium sized-tomatoes. 
Wipe, prick each several times with a fork, arrange 
in baking dish and bake in a moderate oven until 
soft. Remove skins, arrange on serving dish 
and pour over a sauce made of two tablespoons but- 
ter, three tablespoons flour, one-half teaspoon salt, 
one-eighth teaspoon pepper, and one cup thin cream. 

Turnip Cones 

Wash turnips, pare, and cut in cone shapes, using a 
French vegetable cutter; there should be three cups. 
Put in a casserole with one and one-half teaspoons 
salt, one and one-half teaspoons sugar, one-fourth 
cup butter, and one-third cup water or stock. Cover 
and cook in a moderate oven until turnips are soft. 

Vegetables en Casserole 

6 medium-sized potatoes M cup rice 

1 small turnip 1 teaspoon salt 

1 cup canned peas 3^ teaspoon pepper 

1 cup canned tomatoes 3^ teaspoon allspice 

1 onion 4 cups brown stock 

Wash, pare and thinly slice potatoes. Wash and 
pare turnips, cut in one-half-inch slices and slices 
in cubes. Peel and slice onions. Pick over and 
wash rice. Put ingredients in alternate layers ex- 
cept stock in casserole, pour over stock, cover and 
cook in a slow oven three hours. 



VEGETABLES - 181 

Jellied Vegetable Ring 

Soak one tablespoon granulated gelatine in one- 
fourth cup cold water and dissolve in one cup 
boiling water; then add one fourth cup, each, sugar 
and vinegar, two tablespoons lemon juice and 
one teaspoon salt. Strain, cool, and when beginning 
to stiffen, add one cup celery cut in small strips, 
one-half cup shredded cabbage, one-third cup small 
cucumber cubes, one-fourth cup cold, cooked green 
peas, and one-fourth cup cold, cooked beets (cut in 
thin slices; then in fancy shapes). Turn into ring 
mould and chill. Remove to serving dish and 
arrange around jelly thin slices of cold cooked meat. 
Fill centre with Horseradish Cream Dressing (see 
p. 215) and garnish with watercress. 

\ Vegetable Panachee 

Cut cold boiled turnip and carrots in one-fourth- 
inch slices and slice in strips of uniform size. Line 
sides of a generously buttered oval mould with 
alternate strips of prepared vegetables and garnish 
bottom of mould with vegetables shaped with French 
cutters. Fill with finely chopped boiled spinach, 
seasoned with butter, salt, and pepper. Set mould in 
pan of hot water and bake until thoroughly heated. 
Remove to hot serving dish and serve with or without 
White Sauce. 



CHAPTER XVIII 

POTATOES 

Potatoes en Casserole 

"\^ /"ASH and pare eight smooth round potatoes 
* ^ of uniform size. Cover with cold water and 
let stand two hours. Drain, put in a casserole 
dish, sprinkle with salt and add butter, allowing one 
teaspoon to each potato. Cover and bake until 
soft (the time required being about forty-five min- 
utes), turning every fifteen minutes. 

Spanish Potatoes 

Season three cups hot riced potatoes ■wath three 
tablespoons butter, one-half cup cream, and salt to 
taste. Beat vigorously five minutes, add one and 
one-half canned pimientos (cut in small pieces or 
forced through a puree strainer) and beat until well 
blended. Re-heat and pile on a hot serving plate. 

Savory Potatoes 

Force hot boiled potatoes through a potato ricer; 
there should be two cups. Season with three table- 
spoons butter, one and one-half teaspoons salt, and 
moisten with one-third cup milk or cream. Beat 



POTATOES 183 

vigorously and add one tablespoon chopped water- 
cress and one teaspoon chopped fresh mint leaves. 

Chantilly Potatoes 

Pile on a serving dish three cups well-seasoned 
mashed potatoes. Beat one-half cup heavy cream 
until stiff, add one-half cup grated cheese, and season 
with salt and pepper. Spread over potatoes, place 
in a hot oven and bake until cheese is melted and 
cream is delicately browned. 

Poinine Fondante 

Force hot boiled potatoes through a potato ricer; 
there should be three and one-half cups. Season 
with three tablespoons butter, one and one-half 
teaspoons salt, and one-fourth teaspoon pepper. 
Add gradually, while beating constantly, two-thirds 
cup hot milk and beat vigorously three minutes. 
Turn into a buttered baking dish, pour over one-half 
cup heavy cream and sprinkle with three-fourths 
cup coarse stale bread crumbs. Bake in a hot oven 
until crumbs are brown. 

Pittsburg Potatoes 

1 quart J^-inch potato cubes 2 cups white sauce 

1 onion 3^ pound mild cheese 

H can pimientos K teaspoon salt 

Cook potato cubes and onion, finely chopped, 
in boiling, salted water to cover, five minutes. Add 



184 A NEW BOOK OF COOKERY 

pimientos, cut in small pieces, and cook seven min- 
utes; then drain. Turn into a buttered baking 
dish and pour over white sauce, mixed with cheese 
and salt. Bake in a moderate oven until potatoes are 
soft. 

Alphonso Potatoes 

Wash and pare five medium-sized potatoes and 
cook in boiling, salted water until soft; then cut in 
one-fourth-inch cubes. Parboil one green pepper, 
from which seeds have been removed, six minutes 
and cut in one-eighth-inch squares. Add to potato 
cubes vnth. two tablespoons butter, one cup milk, 
and three-fourths teaspoon salt. Put in a buttered 
baking dish, sprinkle wdth one and one-half table- 
spoons grated Parmesan cheese, and bake ten 
minutes. 

Potatoes a la Goldenrod 

Cut boiled potatoes in cubes; there should be two 
cups. Separate yolks from whites of four hard- 
boiled eggs. Chop the whites and force the yolks 
through a potato ricer or strainer. Add potato 
cubes and chopped whites to one and one-half cups 
white sauce, turn into a hot serving dish. Sprinkle 
with yolks and garnish mth parsley. 

White Sauce 

3 tablespoons butter 2 slices onion 

3 tablespoons flour H teaspoon salt 

1}4 cups milk Few grains paprika 




Jellied Vegetable Ring. — Page 181. 




Vegetable Paxachee. — Page 181. 




Potatoes a la Suisse. — Page 186. 




LoRRETTE Potatoes. — Page 188. 



POTATOES 185 

Melt butter, add flour and pour on gradually, 
while stirring constantly, the milk which has been 
scalded with the onion, then the onion removed. 
When boiling point is reached, add seasonings and 
beat until smooth and glossy. 

Potato Moulds 

Remove the inside from three baked potatoes and 
force through a potato ricer. Season with two table- 
spoons butter, one-half teaspoon salt and a few grains 
pepper and add the white of one egg, beaten until 
stiff. Mould with a tablespoon; place on a buttered 
sheet, brush over with melted butter and bake in a 
hot oven until well browned. 

Martinique Potatoes 

Scoop out inside of four large hot baked potatoes 
and force through a potato ricer. Add one and one- 
half tablespoons butter, three tablespoons cream, 
one egg yolk slightly beaten, one-half teaspoon 
salt, one-eighth teaspoon pepper and a few gratings 
nutmeg. Set on range and cook three minutes, 
stirring constantly; then add, gradually, the white 
of one egg, beaten to a stiff froth. Shape between 
two buttered tablespoons, place on a buttered 
sheet and bake until delicately browned. 

Baked Potato Apples 

1^ cups hot riced potatoes 2 tablespoons butter 

Yolk y^ egg Yi teaspoon salt 

Few grains pepper 



186 A NEW BOOK OF COOKERY 

Mix ingredients and stir until well blended. Shape 
into forms representing small apples, using one table- 
spoon mixture to each apple. Arrange on buttered 
sheet, brush over with yolk of egg, diluted with one- 
half tablespoon cold water, and insert cloves in both 
stem and blossom ends. Bake in a hot oven until 
thoroughly heated and glazed. 

Potatoes a la Suisse 

Wash smooth, round, medium-sized potatoes; 
put in dripping pan and bake in a hot oven until 
soft. Remove a slice from each and scoop out most 
of the inside. Force through a potato ricer, season 
with butter, salt and pepper and add a small quan- 
tity of milk. Slip an egg into each potato case and 
force potato mixture through a pastry bag and tube 
around edge. Return to oven and bake until eggs 
are set. Arrange on serving dish and garnish with 
watercress. 

Anchovied Stufied Potatoes 

Wash and peel six medium-sized potatoes, arrange 
in a pan and bake in a hot oven, turning frequently; 
the time required being about fifty minutes. Cut 
slice from each lengthwise, scoop out inside and force 
through a potato ricer. Add one-half cup hot milk, 
two tablespoons butter, twelve anchovies, cut in 
small pieces, one-eighth teaspoon grated nutmeg 
and salt and pepper to taste. Refill shells with mix- 
ture, sprinkle with grated cheese and bake until 
delicately browned. 



POTATOES 187 

Deerfoot Potatoes 

Wash and pare potatoes of uniform size. Remove 
from each two portions, using an apple corer. Fill 
cavities thus made with sausages and insert rounds 
of potatoes to conceal sausages. Put in a pan and 
bake in a hot oven until potatoes are soft. 

French Fried Potatoes 

Wash and pare small potatoes, cut in eighths 
lengthwise, and soak one hour in cold water to cover. 
Drain and parboil in boiling salted water to cover 
two minutes; again drain, plunge into cold water, 
dry between towels, fry in deep fat until deli- 
cately browned, a few at a time, and drain on 
brown paper. Heat fat to a higher temperature, 
return all the potatoes to fat, using a frying bas- 
ket, and fry until crisp and brown, keeping the 
basket in motion. Again drain on brown paper 
and sprinkle with salt. 

Rector Potatoes 

Wash, pare and shape potatoes, using an elliptical 
shaped French cutter. Fry in deep fat and drain. 

Fried Potato Curls 

Wash and pare potatoes and cut in one-half-inch 
slices. Cut round and round so as to make curls. 
Put in cold water and let stand thirty minutes. 
Drain, dry on a towel and fry in deep fat. Drain 
on brown paper and sprinkle with salt. 



188 A NEW BOOK OF COOKERY 

Fried Potato Dots 

Wash and pare large potatoes and shape with an 
apple corer; then cut pieces thus formed in one-fourth- 
inch slices, crosswise. Soak in cold water eight 
minutes, drain, cook in salted boiling water two 
minutes; again drain, put in ice water and let stand 
ten minutes. Drain, dry between towels, fry in deep 
fat, drain on brown paper and sprinkle with salt. 

Lorrette Potatoes 

Wash and pare large potatoes, and shape with a 
cutter, especially made for the purpose of cutting 
vegetables. Cover with boiling salted water and 
let boil five minutes. Drain and plunge into ice- 
water and let stand one minute. Again drain, dry 
between towels, fry in deep fat and drain on brown 
paper. Sprinkle with salt. 

Princess Potatoes 

3 cups 3^-inch potato cubes \^ tablespoon lemon juice 
1 cup white sauce 1 teaspoon finely chopped 

1 teaspoon beef extract parsley 

1 tablespoon butter 

Fry potato cubes in deep fat until delicately 
browned and drain on brown paper. Make sauce 
of two tablespoons butter, two tablespoons flour, 
one-third teaspoon salt, a few grains pepper and one 
cup milk. Add beef extract, lemon juice, parsley 
and butter, bit by bit; then add potatoes and serve 
at once. 



POTATOES 189 

Potatoes Rissolee 

Wash, pare and trim eight new potatoes of uniform 
size. Let stand in cold water fifteen minutes, drain 
and 'dry between towels. Fry in deep fat until deli- 
cately browned and drain on brown paper. Put 
in baking pan and bake in a hot oven until soft, 
the time required being about twenty-five minutes. 
Remove to serving dish and pour over one cup rich 
white or cream sauce. 

Sultan Potatoes 

Wash and pare large potatoes and shape in circu- 
lar pieces, two and one-half inches long and one-third 
inch in diameter, using a French vegetable cutter. 
Fry in deep fat and drain on brown paper; there 
should be three cups. Arrange on hot serving dish 
to represent a wood pile and pour over sauce, same 
as for Princess Potatoes, omitting the parsley (see 
p. 188). 

Fried Potatoes, Bourgo3me 

Wash, pare and cut potatoes in one-fourth-inch 
slices; then slice in strips; there should be three cups. 
Parboil one minute in boiling salted water, drain, dry 
on towel, fry in deep fat and drain on brown paper. 
Melt three-fourths teaspoon butter in hot iron fry 
pan, and add three-fourths teaspoon finely cut chives; 
add potatoes and stir until potatoes have absorbed 
fat. 



190 A NEW BOOK OF COOKERY 

Potato and Spinach Croquettes 

Force hot boiled potatoes through a potato ricer; 
there should be two cups. Add two tablespoons 
butter, yolks two eggs, slightly beaten, and one- 
fourth cup finely chopped cooked spinach. Season 
with salt and pepper. Shape, dip in crumbs, egg 
and crumbs, fry in deep fat and drain on brown 
paper. 

Nut and Potato Croquettes 

2 cups hot riced potatoes 34 cup bread crumbs 

3 tablespoons cream J^ cup cream 
}/2 teaspoon salt }4 egg yolk 

}/8 teaspoon pepper J^ teaspoon salt 

Few grains cayenne 3^ cup chopped pecan nut 

Few drops onion juice meats 

Yolk 1 egg 

Mix first seven ingredients and beat thoroughly. 
Cook bread crumbs with cream to make a thick 
paste and cool; then add remaining ingredients. 
Shape potato mixture in nests, fill with nut mixture, 
cover with potato mixture, roll until of the desired 
length and flatten ends. Dip in crumbs, egg and 
crumbs, fry in deep fat and drain on brown paper. 
Stand in circular form on serving dish and fill centre 
with a bunch of parsley. 

Piedmont Potato Croquettes 

To two cups hot riced potatoes add three table- 
spoons butter, three-fourths teaspoon salt, one and 
one-half tablespoons finely chopped truffles and the 



POTATOES 191 

yolks of three eggs slightly beaten. Shape in balls 
(allowing one rounding tablespoon of mixture to 
each croquette), roll in flour, dip in egg and roll in 
Jordan almonds, blanched and shredded. Fry in 
deep fat and drain on brown paper. 

Creamed Sweet Potatoes, Club House Style 

Cut cold boiled sweet potatoes in one-half-inch 
cubes; there should be two cups. Put in a saucepan 
with two tablespoons butter and cook three minutes. 
Season with one-half teaspoon salt, one-eighth tea- 
spoon black pepper and few grains paprika; then 
sprinkle with two tablespoons flour and pour over 
one cup rich milk. Cook very slowly twenty minutes. 

Candied Sweet Potatoes 

Wash and cook six medium-sized sweet potatoes 
in boiling salted water to cover. Drain, peel, cut 
in halves, lengthwise, arrange in buttered baking 
dish, sprinkling each layer with sugar, using one cup 
in all. Pour over one-half cup melted butter. Cook 
in a slow oven two hours. 

Sweet Potatoes, Brule 

Cut three medium-sized cold boiled sweet potatoes 
in one-third-inch slices and saute in butter until 
delicately browned. Put one-fourth cup sugar and 
one tablespoon boiling water in small saucepan, 
place on range, bring to the boiling point and let 



192 A NEW BOOK OF COOKERY 

boil until of the consistency of a thick syrup. Put 
one-half tablespoon syrup in chafing dish, add pota- 
toes, sprinkle with salt, paprika and a few grains 
cayenne. Add one-fourth cup brandy, put lighted 
match to brandy, and as soon as brandy begins to 
burn, toss potatoes (using a fork and spoon) until 
brandy stops burning. 

Sauted Sweet Potatoes with Rum 

Wash and pare medium-sized sweet potatoes, 
and cut in one-third-inch slices, lengthwise. Par- 
boil in boiling salted water eight minutes, drain 
and saute in butter until well browned on both sides. 
Remove to a hot serving dish, pour over Jamaica 
rum and light when sending to table. 

Sweet Potatoes, Flambant 

Wash and pare large sweet potatoes. Cook in 
boiling salted water until soft, drain, cut in one-fourth- 
inch slices lengthwise and trim in oblong shapes of 
uniform size. Sprinkle with salt and saute until 
browned. Arrange pieces overlapping one another 
on a silver platter and pour over and around brandy. 
Light liquor and baste, using brandy in dish until 
it stops burning. 

Scalloped Sweet Potatoes and Apples 

2 cups cold boiled sweet IJ^ cups thinly sliced 
potatoes cut in }/i inch sour apples 

slices 4 tablespoons butter 

Yi cup brown sugar 1 teaspoon salt 




Nut and Potato C'uoqiettes. — ^'aryf 190. 




Piedmont Potato Croquettes. — F«.9e 190. 



CHAPTER XIX 

SALADS 

Lettuce and Pimiento Salad 

REMOVE leaves from one head lettuce, wash, 
drain and dry. Arrange in bowl as near the 
original shape as possible and sprinkle with one-half 
cup canned pimientos cut in strips. Just before 
sending to table pour over Columbia French Dress- 
ing (see p. 213). 

Chiccory and Celery Salad 

Wash and scrape celery and cut in one and three- 
fourths inch pieces crosswise; then cut in thin strips 
lengthwise. Chill in cold water to which have been 
added a few drops lemon juice. Drain and dry in 
cheese-cloth. Pick over and wash one head chiccory, 
drain and dry on cheese-cloth. Arrange in salad 
bowl, sprinkle with celery and serve with French 
Dressing. 

Good Luck Salad 

Wipe a long selected cucumber, pare, cut in thin 
sHces crosswise and trim. Arrange horse-shoe fashion 



SALADS 195 

on a bed ofromaine, also trimmed and arranged 
horse-shoe fashion. Garnish with pieces of truffle 
cut to represent nail heads. Serve with Cream 
French Dressing (see p. 213). 

Cucumber Cups 

Pare cucumbers and remove a thick slice from 
each end and with a sharp-pointed knife make 
eight grooves at equal distances lengthwise of 
cucumber. Cut in pieces crosswise and remove 
some of the inside, leaving cups; then cut in thin 
slices crosswise, keeping the original shapes. Ar- 
range on nest of lettuce leaves and fill with Cream 
French Dressing (see p. 213). 

\ Dressed Cucumber 

(An accompaniment to a fish course) 

Wipe a long selected cucumber. Beginning at 
blossom end, make nine incisions, at equal dis- 
tances, through skin lengthwise of cucumber to one 
inch of stem end. Pass knife under sections of 
skin and cut down almost as far as incisions extend. 
Remove cucumber at that point and pare with a 
fluted knife, then cut in thin slices crosswise. Re- 
place prepared cucumber in skin, place on a glass 
dish and garnish with watercress and radishes cut 
to represent flowers (see illustration). Pour over 
French Dressing. 



196 A NEW BOOK OF COOKERY 

Rector Salad 

Pare long selected cucumbers and cut in box- 
shaped pieces two inches long, one and one-half 
inches wide and one and one-fourth inches high; 
then cut in thin slices, crosswise, keeping in original 
shape. Soak one-half teaspoon granulated gelatine 
in two teaspoons cold water five minutes. Set cup 
containing gelatine in small saucepan of boiling 
water and stir until gelatine has dissolved. Strain, 
cool and add gradually to one cup Mayonnaise Dress- 
ing. Spread cucumber boxes evenly with prepared 
Mayonnaise Dressing, and garnish with small rounds 
of red pepper and diamond-shaped pieces of trufHe, 
arranged in regular fashion. Arrange in nests of crisp 
lettuce leaves. 

Carlton Salad 

Separate French Endive into pieces and clean; 
drain and chill. Cut cold cooked beets in one- 
quarter-inch slices and slices into rings and fancy 
shapes, using a French vegetable cutter. Arrange 
pieces of endive through beet rings. Arrange for 
individual service on crisp lettuce leaves, allowing 
two leaves, two bunches of endive in rings and five 
shapes for each portion. 

Serve mth Carlton Salad Dressing (see p. 217). 

Nugget Salad 

Wipe, peel and cut in halves small yellow tomatoes. 
Chill thoroughly, arrange on a bed of lettuce leaves, 




Indian Salad. — Page 198. 




[Spring Salad — Page 198. 



SALADS 197 

pour over French Dressing and sprinkle with finely 
chopped parsley. 

German Tomato Salad 

Chill six small tomatoes of uniform size. Peel 
(which is best accomplished by scraping entire sur- 
face with the back of a vegetable knife, when skin 
may be easily removed) and cut in eighths, without 
severing sections. Open in such fashion as to 
represent the petals of a flower. In centre of each 
place a teaspoon of pearl onions. Serve with French 
Dressing. 

Poinsettia Salad 

Chill, cut and arrange tomatoes same as for 
German Tomato Salad. In centre of each put one 
tablespoon cream che(;se, mashed, moistened with 
French Dressing, seasoned with salt and paprika 
and forced through a puree strainer. Serve with 
Martinique French Dressing. 

Huntington Salad 

Wipe, peel and chill medium-sized tomatoes, 
then cut in five vertical slices, crosswise, not serving 
sections. Mash a cream cheese, moisten with 
French Dressing, pack into a timbale mould and chill 
thoroughly. Remove from mould, cut in one-fourth- 
inch slices, crosswise, and fit slices between incisions 
in tomatoes. Serve in nests of crisp lettuce leaves 
with French Dressing. 



198 A NEW BOOK OF COOKERY 

Joplin Stuffed Tomato Salad 

Wipe and skin six small tomatoes. Cut a piece 
from stem end of each, scrape out soft inside, 
sprinkle inside surface with salt, invert and let stand 
one-half hour. Mash one-half a cream cheese, and 
add six chopped pimolas, one tablespoon finely- 
chopped parsley, one tablespoon tomato pulp, and 
one-fourth teaspoon dry mustard and moisten with 
French Dressing. Fill tomatoes with mixture, 
arrange in nests of crisp lettuce leaves and serve 
with Mayonnaise Dressing. 

Indian Salad 

Wipe and peel six medium-sized tomatoes. Scoop 
out centres, sprinkle inside with salt, invert and 
let stand until thoroughly chilled. Insert in each 
from six to eight short stalks of cold boiled asparagus. 
Put over asparagus, resting on rims of tomato, 
one-fourth-inch rings cut from a cold boiled beet. 
Over beet rings arrange one-fourth-inch rings cut 
from green pepper, and over green pepper rings, 
red pepper rings. Arrange for individual service 
on crisp lettuce leaves and serve with Indian Dressing. 

Spring Salad 

Cut four hard-boiled eggs in halves crosswise, 
remove yolks, and cut a thin slice from each end 
of whites, thus making cups that will stand up- 
right. Mash yolks and moisten with cream salad 




German Tomato Salad. — Page 197. 




Huntington Salad. — Page 197. 




Celery Salad Bonne Femme. — Page 200. 




FleiVusii Beauty Salad. — Patje 202. 



SALADS ' 199 

dressing. Fill cups with one-half cup tiny cucumber 
cubes mixed with three tablespoons chopped sweet 
cucumber pickles, and moistened with cream salad 
dressing. Garnish top of each with yolk mixture, 
forced through a pastry bag and rose tube and gar- 
nish with diamond-shaped pieces of pickle. Arrange 
thick slices of tomato on lettuce leaves and on each 
slice of tomato place an egg cup. Garnish with 
watercress. 

Porcupine Salad 

Wipe and peel eight small tomatoes and stick with 
two-inch narrow strips of celery and green pepper at 
regular intervals, allowing seven of each to each 
tomato. Put a tablespoon Waltham Salad Dressing 
(see p. 216) on each serving plate, place tomato on 
dressing and sprinkle with finely chopped parsley, 
allowing one tablespoon to the eight tomatoes. 

To be accompanied with dressed lettuce or may be 
served on lettuce leaves. 

Heliofolis Salad 

Wash, scrape and cut celery in thin slices crosswise; 
there should be one-half cup. Wipe, pare and cut an 
apple in eighths, lengthwise, then sections in thin 
slices, crosswise. Parboil a small green pepper in 
boiled salted water to cover eight minutes. Cut in 
halves, remove seeds and cut in Julienne-shaped 
pieces. Wipe and peel four tomatoes of uniform size 
and cut in sections. Marinate each separately and 



200 A NEW BOOK OF COOKERY 

chill thoroughly. Arrange on a nest of crisp lettuce 
leaves and serve with Cream Mayonnaise. 

Dixie Salad 

Wash, drain, chill and arrange French endive in 
salad bowl and on endive arrange thin lengthwise slices 
cut from sections of pared apples, small tomatoes 
peeled and cut in quarters, whites of hard-boiled eggs, 
finely chopped, and yolks of hard-boiled eggs forced 
through a potato ricer or puree strainer. Serve with 
Virginia Salad Dressing. 

Celery Salad, Bonne Femme 

Wash, scrape and cut celery in small pieces. Chill 
in cold or ice water, drain and dry on a towel. To 
celery add an equal measure of apples, pared, cored 
and cut in small pieces. Moisten with Denver Cream 
Dressing and arrange in a salad bowl made of a small 
solid white cabbage, placed on a bed of crisp lettuce 
leaves. Cut rim of bowl in points and insert sec- 
tions of bright red apples and whole cloves as shown 
in the illustration. 

Asparagus Salad I 

Arrange one-half bunch of cooked asparagus, which 
has been thoroughly chilled, on a bed of crisp lettuce 
leaves, and arrange the following mixture to repre- 
sent a band across the middle of bunch: To the 
white of one hard-boiled egg, finely chopped, add one 




Asparagus Salad I — Page 200. 




Easter Salad. — Page 201. 



SALADS 201 

tablespoon, each, pickle and pimiento, finely chopped, 
and one-half tablespoon finely chopped parsley. Pour 
over a dressing made of four tablespoons olive oil, two 
tablespoons lemon juice, one-half teaspoon salt and 
one-eighth teaspoon pepper. 

Asparagus Salad II 

Arrange cold cooked asparagus on a bed of crisp 
lettuce leaves and pour over Vinaigrette Sauce 
(see p. 159). 

Allerton Salad 

Wipe and pare a cucumber; cut in one-third-inch 
slices and slices in one-third-inch cubes. Add an 
equal measure of celery (cut in thin slices, crosswise), 
one-half the measure of English Walnut meats, 
broken in pieces, and one-third the measure of a red 
or green pepper, finely chopped. Moisten with 
Ruthven Salad Cream, mound on three-fourth-inch 
slices of peeled, chilled tomatoes, arrange in nests 
of lettuce leaves and sprinkle with finely cut chives. 

Easter Salad 

Put eggs in lower part of double boiler and cover 
with boiling water. Put over under part of double 
boiler which contains boiling water, cover and let 
cook on range thirty-five minutes. Remove shells 
and while hot hold between thumb and finger, 
while pressing into apple shapes. Mix a bit of Fruit 



202 A NEW BOOK OF COOKERY 

Red with cold water and apply to eggs, using a brush. 
Insert a clove to represent blossom end, and a stem 
and leaves to represent stem end (hot-house lilac 
leaves answer the purpose) and arrange on lettuce 
leaves. 

Serve with Mayonnaise Piquante (see p. 214). 

Flemish Beauty Salad 

Cook eggs same as for Easter Salad and when 
still hot, press into pear shapes. Mix a bit of Fruit 
Green with cold water and put on pears, using a 
carael's hair brush. Insert cloves and stem and leaves 
same as in Easter Salad. Arrange on lettuce leaves 
and serve with Mayonnaise Piquante (see p, 214). 

Romaine Salad 

Separate one head romaine in quarters. Put 
sections on salad plates for individual service and 
arrange on each sections of grape fruit, oranges and 
pears, using two of each. Place at ends pickled 
walnuts. Serve with French Dressing. 

Dinner Salad 

Arrange for individual service alternate sections 
of orange and grape fruit on romaine, allowing 
six sections of fruit and two romaine leaves to 
each portion. Garnish between sections with 
thin strips of canned pimiento. Serve with French 
Dressing. 




Parisian Grape Fruit Salad. — Page 203. 



•\ 



^^^^e> 




Touraine Grape Fruit Salad. — Page 203. 




Cherry Nut Salad. — Page 205. 




Campestris Salad. — Page 20&. 



SALADS 203 

Peanut Salad 

Shell, skin and chop one pint peanuts; there should 
be one-half cup. Add one cup celery, washed, 
scraped, cut in small pieces, chilled in ice water, 
drained and dried in a towel. INIarinate with French 
Dressing. Wipe i^eppers, cut in halves lengthwise, 
and remove seeds. Arrange on a bed of lettuce leaves, 
fill with prepared mixture and garnish top of each 
with three thin slices of radish overlapping one 
another. 

Parisian Grape Fruit Salad 

Drain canned artichoke bottoms, marinate with 
French Dressing and let stand in ice box one hour. 
Peel grape fruit, remove pulp by sections and cut in 
halves, crosswise. Mould halves of sections dome- 
shaped on artichoke bottoms and arrange between 
each section a narrow strip of canned pimiento and 
garnish top with pimiento shaped with a French 
vegetable cutter. Arrange each on crisp lettuce leaves 
for individual service. Pour over Red Wine French 
Dressing. 

Touraine Fruit Salad 

Remove pulp from one grape fruit and one large 
orange. Wipe and remove skins from pears and scoop 
out balls, using a French vegetable cutter, having 
the same measure as of orange pulp. Drain juice 
from fruits and moisten with a Cream French Dress- 
ing (see p. 213). 



204 A NEW BOOK OF COOEE^T 

Take a quart bowl and line with alternate sections 
of grape fruit and orange. Fill centre with prepared 
fruit and chill. Remove from bowl to salad dish, 
place a canned artichoke bottom (marinated with 
French Dressing) on tdp and garnish with small 
triangular pieces cut from thin slices of truffle and 
tlisee or four small heart lettuce leaves. 

Lakewood Salad 

Cut one grape fruit and two oranges in sections 
and free from seed and membrane. Skin and seed 
white grapes; there should be three-fourths cup. 
Cut pecan nut meats in pieces; there should be 
one-third cup. Mix prepared ingredients, arrange 
on a bed of romaine, pour over dressing and garnish 
with thin strips of red pepper. 

For the dressing mix four tablespoons olive oil, 
one tablespoon grape fruit juice, one-half tablespoon 
vinegar, one teas^on salt, one-fourth teaspoon pa|)- 
rika, one-eighth teaspoon pepper and one tablespoon 
finely chopped Roquefort cheese. 

Moquin Salad 

Seed and peel white grapes and stuff with strigs of 
canned pimiento; there should be one cup. Separate 
tangerines into sections and free from skin and seeds; 
there should be one and one-fourth cups. Mash a 
ten cent cream cheese, add one-fourth cup chopped 
pecan nut meats and moisten with French Dressing; 



'■-•^w!^ 



SALADS 205 

then make into balls about size of grapes. Arrange 
grapes, tangerines and cheese balls on lettuce leaves, 
and serve with French Dressing. 

Strawberry Salad 

Wash, hull and cut one pint selected strawberries 
in halves, lengthwise. Sprinkle with powdered 
sugar and add one teaspoon kirsch. Cover and 
let stand in ice box until thoroughly chilled. Ar- 
range in eight nests of white lettuce leaves and 
cover fruit with one-half pint whipped cream (sea- 
soned with salt and paprika) to which has been 
added one-half cup Mayonnaise Dressing. Garnish 
with halves of strawberries and chopped pistachio 
nut meats. X 

* Rosalie Salad 

Cook celery roots in boiling salted water to cover. 
Drain, chill and cut in thin slices. Drain halves of 
canned peaches and fill cavities with chopped Pis- 
tachio nut meats. Cut cold boiled beets in thin 
slices. ■" Arrange prepared vegetables and fruit on a 
bed of escarole, and when thoroughly chilled, pom- 
over French Dressing. 

Cherry Nut Salad 

Wipe fresh or drain canned cherries. Remove 
stones and fill cavities thus made with pecan nut 
meats. Arrange on a bed of crisp lettuce leaves 
and garnish with cherries, from which the stems have 



"' '^ f 



206 A NEW BOOK OF COOKERY 

not been removed, if any are at hand. Serve with 
Cream Mayonnaise. 

Rochester Salad 

Remove pimientos from can, drain thoroughly and 
dry on a towel. Line timbale moulds with pimientos 
and pack solidly with the following mixture: Work 
a small cream cheese until smooth, add two table- 
spoons pecan nut meats, broken in pieces, and 
moisten with French Dressing, Chill thoroughly, 
remove from moulds and cut in one-third-inch slices 
crosswise. Arrange for individual service on crisp 
lettuce leaves, allowing three slices for each portion. 
Serve with California French Dressing. 

Cheese and Apple Salad 

Wipe and pare apples and shape with a French 
vegetable cutter, having twenty-four small balls; 
then marinate with French Dressing and let stand 
until chilled. 

Mash a cream cheese and add one teaspoon, each, 
Worcestershire Sauce and salt, and one tablespoon 
chopped canned pimiento. Shape into twelve balls, 
same size as apple balls. x\rrange on bed of lettuce 
leaves and garnish with strips of canned pimiento. 
Serve with French Dressing. 

Campestris Salad 

Mash a five cent Neufchatel cheese, season with 
one-fourth teaspoon salt and one-eighth teaspoon 




Grape Fkuit Jelly Sal.ad. — Page 207. 




Banana Salad. — Page 208. 




Ginger Ale Salad. — Page 209. 




Los Angeles Fruit Salad. — Page 20S. 



SALADS 207 

paprika and moisten with one-half tablespoon 
French Dressing. Shape to represent mushroom 
caps and stems, roll in finely chopped salted 
almonds put through a puree strainer and put 
caps on stems. Place on thin unsweetened wafer 
crackers around a basket (made from the skin of 
an orange), filled with Red Bar-le-duc Currants, 
and garnish with sprigs of green. Pass with dressed 
lettuce. 

Grape Fruit Jelly Salad 

Mash a large cream cheese, moisten with heavy 
cream, and season highly with salt, pepper and 
onion juice. Pipe around a mould of Grape 
Fruit Jelly, sprinkle with chopped English wal- 
nut meats, and garnish with watercress. Serve 
with Huntington French Dressing, made by mix- 
ing one-half teaspoon salt, one-fourth teaspoon 
paprika, one tablespoon, each, vinegar and lemon 
juice, and four tablespoons olive oil. Stir until well 
blended. 

GraTJe Fruit Jelly. — Put one-third cup sugar in 
small saucepan, pour over one-third cup water, bring 
to the boiling point and let boil three minutes. 
Remove from range, add one and one-half table- 
spoons granulated gelatine, soaked in two table- 
spoons cold water, one-half cup grape fruit juice, 
one tablespoon lemon juice and a few grains salt. 
Strain into a bowl. 



^ 



208 A NEW BOOK OF COOKERY 

Moquin Salad 

Drain slices of canned pineapple, cut in halves, 
crosswise, and arrange for individual service on 
lettuce leaves. 

Work a cream cheese and moisten with French 
Dressing. Force through a potato ricer over pine- 
apple. Serve with French Dressing. 

The New Vanderbilt Salad 

Arrange thin slices of fresh pineapple (cut crossmse 
of fruit with centre removed) on nests of lettuce 
leaves. Pile in centre celery cut in thin one and 
one-half inch Julienne-shaped pieces mixed with an 
equal measure of chopped English walnut meats. 
Garnish pineapple circle at equal distances with two 
sections, each, of grape fruit and orange. Serve 
with Cream Mayonnaise (see The Boston Cooking- 
School Cook Book, p. 327). 

Banana Salad 

Remove skins from bananas,' scrape, using a silver 
knife, and cut in thirds crosswise; then cut each 
third in pieces lengthwise, and roll in finely chopped 
peanuts. Arrange mth slices of tangerine on a bed 
of lettuce leaves and pour over French Dressing. 

Los Angeles Fruit Salad 

Cut marshmallows in thin strips; there should be 
one and three-fourths cups. Add one slice canned 



SALADS 209 

pineapple, drained and cut in small cubes, two and 
three-fourths cups Malaga grapes, skinned, seeded 
and cut in halves, one-half cup English walnut meats, 
cut in pieces, and a few grains salt. 
. Make cups of halves of orange peel, arrange on 
nests of lettuce leaves and fill with mixture. Cover 
with Cream Salad Dressing and garnish top of each 
with thin strips of canned pimiento, one-half grape, 
skinned and seeded, and finely chopped parsley. 

Fruit and Ginger Ale Salad 

Soak two tablespoons granulated gelatine in two 
tablespoons cold water and dissolve in one-third 
cup boiling water; then add one cup ginger ale, one- 
fourth cup lemon juice, two tablespoons sugar and a 
few grains salt. Let stand until mixture begins to 
set and fold in one-third cup Malaga grapes, skinned, 
seeded and cut in halves, one-third cup celery, cut in 
slices crosswise, one-third cup apple, cored, pared 
and cut in Julienne-shaped pieces, two tablespoons 
Canton ginger, cut in small pieces, and four table- 
spoons canned, shredded pineapple. 

Turn into a border mould, chill and remove to 
serving dish. Garnish with parsley and celery tips. 
In centre place small dish, fill with Cream Mayon- 
naise Dressing and garnish with curled celery. 

Runnymede Salad 

Wipe two long cucumbers, remove a thick slice 
from each end and cut crosswise in two-inch pieces. 



210 A NEW BOOK OF COOKERY 

Remove centres, leaving cups. Cut white meat of 
cold cooked chicken in thin slices, then in one-half- 
inch squares; there should be one-half cup. Mix 
with an equal measure, each, of cold boiled potatoes 
and artichoke bottoms, cut in the same fashion, and 
two tablespoons truffle, cut in small pieces. Moisten 
with Chutney Mayonnaise (see p. 214) and fill cups. 
Arrange on nests of lettuce leaves. 

After Theatre Salad 

Cook salt herring in boiling water to cover, fifteen 
minutes. Drain, cool and separate into flakes; 
there should be one cup. Add an equal measure of 
one-third-inch cubes of cold boiled potatoes and one- 
fourth the measure of finely chopped whites of hard- 
boiled eggs. Mix thoroughly, moisten with French 
Dressing, cover and let stand in a cold place one hour. 
Beat one-fourth cup heavy cream until stiff and add 
two tablespoons canned pimiento puree. Mix with an 
equal measure of Mayonnaise Dressing, moisten mix- 
ture with dressing and mound on a nest of lettuce 
leaves. 

Potato and Egg Salad 

Cut cold boiled potatoes in one-half-inch cubes; 
there should be one and one-half cups. Add one 
canned pimiento, drained and cut in thin strips, and 
two slices onion, finely chopped. Moisten with 
Waltham Salad Dressing (see p. 216), arrange in 
a mound and garnish with three hard-boiled eggs. 



SALADS 211 

Chop whites and arrange on two-fourths of the mound 
opposite each other; force yolks through a potato 
ricer and arrange on other two-fourths. Put single 
sprigs of parsley in lines dividing whites from yolks. 
Garnish top with a slice of hard-boiled egg and 
parsley. 

Shad Roe Salad 

In each of six well-buttered cups or other individ- 
ual moulds drop the white of an egg. Sprinkle 
with salt and pepper and in centre of each place a 
one-inch piece of cooked shad roe. Set moulds in 
pan of hot water and bake until white is set. Re- 
move from moulds and marinate mth French 
Dressing. 

When thoroughly chilled, arrange in nests of lettuce 
leaves and garnish wath Mayonnaise Dressing, forced 
through a pastrj' bag and tube, and thin strips of 
red pepper. 

Mock Chicken Salad 

2 cups 3^2-inch cubes roast pork 
1 cup celery, cut in small pieces 
4 stoned and chopped olives 
^ red pepper 

Mix pork cubes, celery and olives and add one- 
half of the pepper, which has been washed, parboiled 
and seeds removed, then cut in thin strips. ]\Ioisten 
with Mayonnaise or Waltham Salad Dressing. 
Mound in salad bowl and garnish with celery tips 
and remaining strips of red pepper. 



CHAPTER XX 

SALAD DRESSINGS 

Martinique French Dressing 

TO French Dressing (see The Boston Cooking- 
School Cook Book, p. 323) add one-half tea- 
spoon finely chopped parsley and one-half table- 
spoon finely chopped green pepper. 

Breslin French Dressing 

To French Dressing add one-half tablespoon 
chopped pistachio nuts and one-fourth teaspoon 
finely chopped truffle. 

Red Wine French Dressing 

J^ teaspoon salt 2 tablespoons red wine vinegar 

yi teaspoon paprika 4 tablespoons olive oil 

Mix ingredients in order given, and stir until well 
blended. 

California French Dressing 

4 tablespoons olive oil H teaspoon powdered 

2 tablespoons grape fruit sugar 

juice 3^ teaspoon salt 

J^ teaspoon paprika 



SALAD DRESSINGS 213 

Mix ingredients in order given. Put in a glass 
jar, chill thoroughly and shake well before using. 

Cream French Dressing 

}/2 teaspoon salt 2 tablespoons lemon juice 

J^ teaspoon pepper 4 tablespoons olive oil 

3 tablespoons heavy cream 

Mix ingredients and stir until well blended. 

Tabasco French Dressing 

4 tablespoons olive oil J^ teaspoon salt 

2 tablespoons lemon juice Y^ teaspoon pepper 

1 teaspoon powdered sugar 5 drops Tabasco Sauce 

Mix ingredients in order given. Chill and shake 
vigorously before using. 

Columbia French Dressing 

1 teaspoon salt 1 tablespoon Worcestershire 

1 teaspoon mustard Sauce 

J^ teaspoon onion juice 2 tablespoons lemon juice 
6 tablespoons olive oil 

Mix ingredients in a small glass jar, set in a cold 
place and shake thoroughly before using. 

Chutney Dressing 

3^ teaspoon salt 1 tablespoon lemon juice 

J4 teaspoon paprika 4 tablespoons olive oil 

1 tablespoon vinegar ^ cup Col. Skinner's 

Chutney 

Mix first five ingredients in order given, and when 
well blended add chutnev. Serve on lettuce. 



214 A NEW BOOK OF COOKERY 

ChifEonade Dressing 

2 tablespoons finely chopped 2 hard-boiled eggs finely 
parsley chopped 

2 tablespoons finely chopped 1 teaspoon salt 

red pepper Y2 teaspoon black pepper 

1 teaspoon finely chopped 34 teaspoon paprika 

shallot 5 tablespoons olive oil 

2 tablespoons vinegar 

Mix ingredients in order given. Turn into jar or 
bottle, cover and let stand in ice box until very cold. 
Shake thoroughly before using as a dressing for let- 
tuce or any salad green. 

Mayonnaise Piquante 

To one cup Mayonnaise Dressing add two table- 
spoons, each, olives and pickles, finely chopped. 

Mayonnaise a la Connelly 

To one cup Mayonnaise Dressing add one-half 
cup cold boiled rice. 

Chutney Mayonnaise 

To one cup Mayonnaise Dressing add one and one- 
half tablespoons chutney, and stir until thoroughly 
blended. 

Denver Cream Salad Dressing 

1 tablespoon mustard 2 tablespoons lemon juice 

1 teaspoon salt 1 cup heavy cream 

Mix mustard and salt and moisten with lemon 
juice; then add two tablespoons cream. Beat re- 



SALAD DRESSINGS 215 

maining cream until it begins to thicken, then add 
mixture gradually, while beating constantly, con- 
tinuing the beating until mixture is stiff enough to 
hold its shape. 

Horseradish Cream Dressing 

3^ cup heavy cream ]/i teaspoon salt 

3 tablespoons vinegar Few grains pepper 

2 tablespoons grated horseradish root 

Beat cream until it begins to thicken; then add 
gradually \'inegar, while continuing the beating. 
When mixture is stiff, add seasonings and fold in 
grated horseradish. 

Fruit Salad Dressing 

2 eggs 14: cup powdered sugar 

3 tablespoons melted butter J^ teaspoon celery salt 
3 tablespoons lemon juice J^ teaspoon vanilla 

}/2 teaspoon salt J^ teaspoon paprika 

1 cup heavy cream 3 drops onion juice 

Beat eggs until very light, and add gradually, while 
beating constantly, melted butter, lemon juice and 
salt. Cook over hot water, stirring constantly, 
until mixture thickens. Cool and add cream, beaten 
until stiff, and remaining ingredients. 

Los Angeles Dressing 

Yolks 4 eggs 1 teaspoon mustard 

]4: cup olive oil Few grains cayenne 

1 tablespoon lemon juice 1 cup heavy cream 

1 ]/2 tablespoons vinegar 1 teaspoon sugar 

1 teaspoon salt 

1 ]/2 tablespoons grated horseradish root 



216 A NEW BOOK OF COOKERY 

Beat yolks of eggs slightly and add oil, lemon 
juice, vinegar, salt, mustard and cayenne. Cook 
in double boiler, stirring constantly, until mixture 
thickens. Chill and add cream, beaten until stiff, 
sugar and horseradish. 

Cream Salad Dressing 

yi teaspoon mustard 2 eggs 

y% teaspoon salt 2 tablespoons lemon juice 

y^ teaspoon paprika 3^ cup milk 

y, pint heavy cream 

Mix mustard, salt and paprika, and when thor- 
oughly blended, add eggs, slightly beaten, lemon juice 
and milk. Cook in double boiler, stirring constantly, 
until mixture thickens. Cool and add cream, beaten 
until stiff. 

Ruthven Salad Cream 

Y2 tablespoon salt 2 eggs yolks 

Y2 tablespoon mustard 3 tablespoons melted butter 

^ tablespoon sugar % cup milk 

1 tablespoon flour 3^ cup vinegar 

Mixdry ingredients, and when thoroughly blended, 
add &gg yolks, slightly beaten, melted butter, milk 
and vinegar. Cook in double boiler, stirring con- 
stantly, until mixture thickens. Strain and cool. 

Waltham Salad Dressing 

1 cup sour cream 2 teaspoons salt 

1 egg 2 teaspoons sugar 

J^ cup vinegar 1 teaspoon mustard 

y^ teaspoon pepper 



SALAD DRESSINGS 217 

To cream add egg, slightly beaten, vinegar and 
remaining ingredients, 'thoroughly mixed. Cook 
in double boiler, stirring constantly, until mixture 
thickens. 

Ohio Salad Dressing 

1 tablespoon powdered sugar 1 tablespoon olive oil 

2 teaspoons Worcestershire K teaspoon salt 

Sauce ]/i teaspoon mustard 

2 teaspoons Tomato Catsup Few grains cayenne 

1 }/2 tablespoons vinegar 3 drops Tabasco Sauce 
IJ^ tablespoons lemon juice 

Mix ingredients and stir until well blended. 

Indian Salad Dressing 

Yolks 2 hard-boiled eggs }/2 cup olive oil 

% teaspoon salt 1 tablespoon red pepper, 

J^ teaspoon powdered sugar finely chopped 

J^ teaspoon paprika 1 tablespoon green pepper. 

Few grains cayenne finely chopped 

Few grains white pepper 1 tablespoon pickled beets, 

1 tablespoon lemon juice cut in small cubes 

2 tablespoons vinegar 1 teaspoon finely chopped 

parsley 

Force egg yolks through a strainer and add salt, 
sugar, paprika, cayenne, white pepper, lemon juice, 
vinegar and olive oil. Shake thoroughly and add 
remaining ingredients. 

Carlton Salad Dressing 

^ cup Mayonnaise 1 ]/2 teaspoons powdered sugar 

Dressing M teaspoon Worcestershire 

2 tablespoons tomato piu'ee Sauce 
J^ tablespoon lemon juice ^ teaspoon A. I. Sauce 



218 A NEW BOOK OF COOKERY 

Mix ingredients in order given. 

To obtain tomato puree drain one-half can toma- 
toes, put in saucepan, bring to the boihng point and 
let simmer until reduced one-half. Force through a 
fine strainer, return to saucepan and let simmer 
(having an asbestos cover under saucepan) until 
thick in consistency. 

Astoria Salad Dressing 

J^ cup Mayonnaise 2 tablespoons Tomato Catsup 

Dressing }/2 tablespoon finely chopped 

]/i cup French Dressing green pepper 

3 drops Tabasco Sauce 

Add French Dressing slowly to Mayonnaise Dress- 
ing, stirring constantly; then add remaining ingre- 
dients. 



CHAPTER XXI 

ENTREES 
Peax Conde 

Put one-half teaspoon salt and one cup boiling 
water in double boiler, place on range, and add, grad- 
ually, one-half cup well-washed rice, stirring with a 
fork to prevent adhering to boiler. Boil five minutes, 
cover, place over under part of boiler and steam until 
kernels have absorbed water. Then add one and 
one-half cups milk and continue the steaming 
until kernels are soft. Add three tablespoons sugar 
and the yolks of three eggs, slightly beaten. Mound 
on a flat dish in conical shape and place on rice halves 
of preserved pears, cooked in their own syrup, to 
which one-third cup sugar has been added, until soft. 
Sprinkle all with finely chopped Canton ginger. 

Peach Compote, Peach Sauce 

2 cups milk Whites 2 eggs 

Yi cup farina 6 peaches 

yi cup sugar 3 tablespoons water 

Yi. teaspoon salt 6 tablespoons sugar 

Scald, milk and add farina gradually, while stirring 
constantly. When mixture thickens, add sugar and 
salt and cook in double boiler twenty minutes; 



220 A NEW BOOK OF COOKERY 

then add whites of eggs, beaten until stiff. Turn into 
a sKghtly buttered shallow pan and keep in a warm 
place until serving time. Remove skin from peaches, 
put in saucepan and add water and sugar; cover and 
cook slowly until fruit is soft. Cut farina in squares, 
put a peach on each square and pour over all : 

Peach Sauce. — Dilute one-half tablespoon corn- 
starch with one tablespoon cold water. Add to 
syrup remaining in saucepan, bring to the boiling 
point and let boil two minutes; then pour slowly, 
while stirring constantly, over the yolks of two eggs, 
beaten until thick and lemon-colored. Add two 
teaspoons lemon juice and a few grains salt. 

Cheese and Pepper Croquettes 

Wipe small Bell peppers, place in pan, put in hot 
oven and turn occasionally, until skins blister. 
Take from oven, remove skins, make a lengthwise 
slit in each and take out seeds. Fill with Cheese 
Filling, dip in crumbs, egg and crumbs, fry in deep 
fat and drain on brown paper. 

Cheese Filling. — Melt one and one-half table- 
spoons butter, add two tablespoons flour and stir 
until well blended; then add one-third cup milk 
and bring to the boiling point. Add one-fourth 
cup grated Gruyere cheese and one- egg, slightly 
beaten. As soon as cheese melts remove from fire 
and fold in one-half cup small cubes of soft mild 
cheese. Season with one-half teaspoon salt and a 
few grains, each, of pepper and cayenne. 




Scallops en Brociiette. — Page 223. 




Cutlets of Ham Alexandiua. — Poffe 234. 




Chicken a la King. — Pacje 228. 



— jCgi*-"-"" 



■•'■•'** SiHLr;- . 




Chicken and Mushroom Timbales. — Pac/c 230. 



ENTREES 221 

Cheese Custard Timbales, Bread Sauce 

4 eggs 3 tablespoons grated cheese 

% cup cold water H teaspoon salt 

3^ cup heavy cream J/g teaspoon pepper 

2^ tablespoons melted Few grains cayenne 

butter Few drops onion juice 

Beat eggs slightly and add remaining ingredients. 
Strain into buttered individual moulds, set in pan of 
hot water and bake until firm. Remove to hot serv- 
ing dish, pour around Bread Sauce (see p. 155) and 
garnish with parsley. 

Eggs en Surprise 

Cut stale bread in two-inch slices and then in 
circular or elliptical shapes. Remove centres, leav- 
ing cases. Fry in deep fat until delicately browned 
and drain on brown paper. Half fill cases thus 
made with Creamed Asparagus tips. French 
poach six eggs, coat with egg (slightly beaten and 
diluted with one tablespoon cold water), roll in bread 
crumbs to which has been added Parmesan cheese 
(allowing two tablespoons cheese to three-fourths 
cup crumbs) and fry one minute in very hot deep fat. 
Drain and arrange in croustades. Garnish with 
parsley. 

Chaudfroid Eggs Alexandria 

French poach six eggs, trim into shape and let 
cool. Melt one tablespoon butter, add one table- 
spoon flour and stir until well blended; then pour 
on gradually, while stirring constantly, one cup 
chicken stock. Bring to the boiling point and add 



222 A NEW BOOK OF COOKERY 

one-fourth teaspoon salt, one-eighth teaspoon pepper, 
a few grains cayenne and one tablespoon granulated 
gelatine. Coat eggs with sauce and when sauce has 
become firm, place each egg in a pulf paste case made 
of correct size. Garnish with thin slices of truffle 
cut in fancy shapes, and around each pipe a border 
of caviare butter. 

Stuffed Mushroom Caps 
Wipe, peel and remove centres from six large 
mushroom caps. Cook two tablespoons, each, 
chopped mushrooms, bread crumbs, chopped, lean, 
cooked ham and finely chopped onion, and one tea- 
spoon, each, Parmesan cheese and finely chopped 
parsley with three tablespoons butter, three minutes. 
Moisten with one-fourth cup tomato sauce and 
season with salt, pepper and cayenne. Stuff prepared 
caps with mixture and sprinkle with one-third cup 
bread crumbs mixed with one and one-half table- 
spoons Parmesan cheese. Arrange in pan, surround 
with three-fourths cup tomato sauce and bake in a 
hot oven twenty minutes. Remove to six rounds of 
sauted bread, cut somewhat larger than caps, and 
pour around sauce remaining in pan. Garnish with 
parsley. 

Shrimps, Louisiana Style 

2 tablespoons butter % cup heavy cream 

1 tablespoon chopped onion K teaspoon salt 

H cup canned shrimps 34 teaspoon celery salt 

^ cup hot boiled rice Few grains cayenne 

3 tablespoons tomato sauce 



ENTREES 223 

Cook butter with onion five minutes, stirring con- 
stantly. Add shrimps, broken in pieces, rice and 
heavy cream. When thoroughly heated, add salt, 
celery salt, cayenne and tomato sauce. Turn on a 
hot serving dish and garnish with puff paste cres- 
cents and parsley. 

Scallops en Brochette 

Clean scallops, put in saucepan and cook until 
they begin to shrivel. Drain and dry on a towel. 
Alternate scallops and pieces of thinly sliced bacon 
on skewers, allowing four scallops and five pieces 
bacon to each skewer. Balance skewers in up- 
right position by putting through cubes of bread 
placed on rack in dripping pan and bake in a hot 
oven until bacon is crisp. Arrange on serving dish 
and garnish with lemon and parsley. 

Scallops a la Newburg 

1 pint scallops 1 teaspoon lemon juice 

3 tablespoons butter 1 teaspoon floiu* 

3^ teaspoon salt J^ cup thin cream 

Few grains cayenne 2 egg yolks 

2 tablespoons Sherry wine 

Put scallops in omelet pan and cook until they 
begin to shrivel; drain thoroughly, cut in halves, 
and cook in two tablespoons butter three minutes. 
Add salt, cayenne and lemon juice and cook one 
minute. 

Melt remaining butter, add flour and stir until 



224 A NEW BOOK OP COOKERY 

blended; then pour on gradually, while stirring 
constantly, cream. Bring to the boiling point 
and add egg yolks, slightly beaten, scallops and 
wine. 

Oyster and Shrimp Newburg 

1 pint oysters 2 egg yolks 

1 can shrimps J^ teaspoon salt 

M cup Sherry Nutmeg 

M cup butter Paprika ) 

1 y, tablespoons flour Cayenne ) ^^^ ^^^"^^ ^^^^ 

1 cup cream 2 tablespoons brandy 

Wash and parboil oysters and drain from their 
liquor. Clean and break shrimps in small pieces. 
Mix oysters and shrimps, add wine, cover and let 
stand one hour. Put in blazer, add butter and cook 
five minutes. Sprinkle with flour and cook two min- 
utes. Add three-fourths cup cream and when mix- 
ture has thickened, add egg yolks, slightly beaten and 
diluted with remaining cream; then add seasonings 
and serve on toast or in puff paste shells. 

Oyster Crabs, Beamaise 

Wash and pick over one pint oyster crabs. Put 
in saucepan, place on range, and add one-half cup 
Sherry wine, one tablespoon butter, one-half teaspoon 
salt and one-fourth teaspoon paprika. Light Sherry 
and let burn two minutes. Turn on serving dish, 
pour over Bearnaise Sauce II (see p. 158) and garnish 
with puff paste points. 




Lining of Mould for Traymore Timbales. — Page 231. 




Traymore Timbales. — Page 231. 



\ 




Lobster Boats. — Page 225. 




Crab and Mushroom Vol-au-Vent. — Page22,Z. 



ENTREES 225 

Hampden Halibut en Coquilles 

y^ cup cold flaked halibut Yi teaspoon salt 

3 tablespoons butter y% teaspoon paprika 

\y2 tablespoons flour Few grains cayenne 

1 3^ tablespoons cornstarch 3^ cup canned mushrooms 

y^ cup fish stock Whites 2 eggs 

y^ cup mushroom liquor M cup grated cheese 

y cup cream 3^ teaspoon paprika 

Yolks 2 eggs Few grains salt 

Melt butter, add jflour and stir until well blended; 
then pour on gradually, while stirring constantly, 
fish stock, mushroom liquor and cream. Bring to the 
boiling point and add egg yolks, slightly beaten, 
salt, pepper and paprika; then add flaked fish 
and mushrooms cut in thin slices. Fill buttered 
shells mth mixture, cover wdth whites of eggs, beaten 
until stiff, mixed with cheese and seasoned with 
paprika and salt. Sprinkle with more cheese and 
bake until well browned. 

Lobster Boats 

2 tablespoons butter Few grains soda 

1 tablespoon chopped onion Salt 

% cup hot boiled rice Celery salt 

1 y cups lobster dice Cayenne 

y cup Tomato Sauce M cup heavy cream 

Cook butter with onion five minutes, stirring con- 
stantly. Add lobster, rice and cream. When 
heated, add Tomato Sauce (to which soda has been 
added) and season highly with salt, celery salt and 
cayenne. 



226 A NEW BOOK OF COOKERY 

Fill pastry boats with mixture, garnish with tail 
pieces and tips of lobster claws and pour around 
Tomato Sauce. Insert sails made of rice paper and 
small wooden skewers, covering skewers with thin 
white cardboard (which will keep in place if simply 
folded over). 

Eclairs of Chicken Mayonnaise 

34 cup butter 2 eggs 

Yi cup boiling water 1 cup cold cooked chicken, 

3^ cup flour cut in small cubes 

yi cup Mayonnaise Dressing 

Put butter and water in saucepan and place on 
range; when boiling point is reached, add flour 
(all at once) and stir until mixture is well blended 
and leaves sides of pan. Remove from fire and add 
eggs, one at a time, beating vigorously between the 
additions. Shape on a buttered sheet, three and one- 
half inches long by one and one-half inches wide, 
and bake in a moderate oven twenty-five minutes. 
Cool, split and fill with chicken «iixed with mayon- 
naise. ^ ^ 

Chicken Croquettes, Macedoine 

3 tablespoons butter Yolks 3 eggs 

1 shallot, finely chopped 1 cup cold cooked chicken, 

34 cup flour cut in dice 

1 teaspoon salt 3^ cup boiled ham, cut in 

34 teaspoon paprika dice 

3^ teaspoon pepper \i cup mushrooms, cut in 

Few gratings nutmeg small pieces 

1 cup chicken stock 1 tablespoon Madeira wine 



ENTREES 227 

Melt butter, add shallot and cook three min- 
utes, stirring constantly. Add flour, mixed with 
seasonings, and stir until well blended; then 
pour on gradually, while stirring constantly, 
chicken stock. Bring to the boiling point, and 
add remaining ingredients, except wine, and cook 
five minutes. Add wine and spread on a plate 
to cool. Shape, roll in flour, eggs and crumbs, fry 
in deep fat and drain on brown paper. Mound 
in centre of heated flat dish and surround with 
hot seasoned vegetables, including peas, small car- 
rot cubes, and cauliflower flowerets. Garnish with 
parsley. 

Macedoine Loaf 

% tablespoon butter 3^ cup mushroom caps 

]^ tablespoon flour 1 tablespoon canned pimiento 

3^ cup milk ^2 cup heavy cream 

J^ cup bread crmnbs 1}^ teaspoons salt 

Yolks 2 eggs 1 teaspoon parsley, finely 

1 cup cooked macaroni chopped 

}/2 cup cold cooked chicken Whites 2 eggs 

Melt butter, add flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
milk. Bring to the boiling point and add bread 
crumbs, egg yolks, beaten until thick and lemon- 
colored, macaroni cut in one-half-inch pieces, chicken 
and mushroom caps, cut in strips, pimiento, cut in 
small pieces, cream, beaten until stiff, salt and par- 
sley. Stir until thoroughly mixed and fold in whites 
of eggs, beaten until stiff. Turn into a mould lined 



228 A NEW BOOK OF COOKERY 

with buttered paper, cover with buttered paper and 
bake until jQrm. Remove from mould to hot serving 
dish and garnish with parsley. Serve with tomato or 
white sauce, to which sauted sliced mushroom caps 
have been added. 

Chicken a la King 

\}4, tablespoons chicken fat 1 cup cold boiled fowl, cut 

1 tablespoon cornstarch in strips 

M cup chicken stock 3^ cup sauted sliced mush- 
}/2 cup milk room caps 

yi cup cream 3^ cup canned pimientoes, 
]/2 teaspoon salt cut in strips 

2 tablespoons butter Yolk 1 egg 

Melt chicken fast, add cornstarch and stir until 
well blended; then pour on gradually, while stir- 
ring constantly, stock, milk and cream. Bring to 
the boiling point and add salt, butter bit by bit, 
fowl, mushroom-Kjaps and pimientoes. Again bring 
to the boiling point and add egg yolk, slightly beaten. 

Chop Suey 

Remove the breast meat from an uncooked chicken 
and cut in strips one inch long. Melt one tablespoon 
butter, add chicken meat and cook two minutes; 
then add three-fourths cup celery, cut in thin slices 
crosswise, one onion, peeled and sliced, and six 
mushroom caps cut in slices. Cook five minutes 
and add one cup chicken stock, one-half teaspoon 
sugar, two teaspoons Shoyu Sauce, one-half green 




Sweetbreads a la Root. — I^aye 128. 




<•?• 



Sweetbreads Monroe. — Page 129. 







Pear Conde, Compote of Rice. — Pa^re 219. 




Waldorf Sweetbreads. — Fage 130. 



ENTREES 229 

pepper (from which seeds have been removed), 
cut in thin strips, and one teaspoon cornstarch, 
diluted with two tablespoons cold water. Bring to 
the boiling point and let simmer three minutes. 

Veal Timbales 

13^ cups cold cooked veal Few grains paprika 

Yolks 3 eggs 1 cup white sauce 

}/2 cup heavy cream 1^ tablespoons 
yi cup white wine chopped truffle 

Yi teaspoon salt 

Force remnants of veal through a meat chopper; 
repeat. Pound in a mortar, adding gradually the 
yolks of eggs, slightly beaten; then add cream, wine 
and seasonings. 

Butter individual timbale moulds and fill one- 
fourth full of white sauce, to which truffles have been 
added; then fill with chicken mixture. Set moulds 
in pan of hot water, cover with buttered paper and 
bake until firm. Remove from moulds to hot serv- 
ing dish, when sauce will run down sides of tim- 
bales. For the white sauce melt three tablespoons 
butter, add three tablespoons flour and pour on 
gradually, while stirring constantly, one cup milk. 
Bring to the boiling point and season with one-fourth 
teaspoon salt and a few grains pepper. 

Chicken Rechauffe 

Make same as Veal Timbales, using chicken in 
place of veal, chicken stock in place of white 



230 A NEW BOOK OF COOKERY 

wine, and chopped red or green pepper in place 
of truffles. 

Chicken and Mushroom Timbales 

Garnish bottom of buttered timbale moulds with 
thin slices of truffle, cut in fancy shapes. Line 
moulds with Chicken Forcemeat II (see The Boston 
Cooking-School Cook Book, p. 150). Fill centres 
with creamed mushrooms and cover with forcemeat. 
Set in pan of hot water, cover with buttered paper 
and bake until firm. Remove to serving dish, pour 
around one cup cream sauce, to which has been 
added one tablespoon Madeira wine, and garnish 
with sprigs of parsley. 

Chicken and Liver Timbales 

1 cup chopped cooked chicken 1 teaspoon salt 

}/2 cup chopped cooked chicken 3^ teaspoon paprika 

livers J/g teaspoon salt 

Yolks 3 eggs 3^ cup heavy cream 

3 tablespoons white wine Whites 3 eggs 

Mix chicken and livers and pound in a mortar, 
adding gradually yolks of eggs slightly beaten, and 
white wine. When thoroughly blended, add season- 
ings, heavy cream, beaten until stiff, and whites of 
eggs, beaten until stiff. Turn into buttered timbale 
moulds, set in pan of hot water, cover with buttered 
paper and bake until firm. 

Remove from moulds and arrange around Creamed 
Mushrooms (see p. 170) to which has been added 
one tablespoon Sherry wine. 



ENTREES 231 

Ham Timbales 

1 cup stale bread crumbs }^ teaspoon salt 

1 cup milk J^ teaspoon pepper 

4 tablespoons butter Whites 2 eggs 

1 cup chopped cooked ham 2 hard-boiled eggs 

Cook bread crumbs and milk until of the consis- 
tency of a smooth paste. Add butter, ham, salt 
and pepper; then cut and fold in whites of eggs, 
beaten until stiff. Fill buttered individual moulds 
two-thirds full of mixture. Set in pan of hot water, 
cover with buttered paper and bake in a moderate 
oven until firm, the time required being about 
twenty minutes. Turn on a hot serving dish and 
garnish -v^ith slices of hard-boiled eggs and sprigs of 
parsley. 

Traymore Timbales 

Cut a slice from the stem end of parboiled green 
peppers and remove seeds; then cut in thin strips, by 
working around and around the pepper, using the 
scissors. line the sides of buttered timbale moulds 
with the pepper, by coiling it around and around, and 
fill with the following mixture: Peel and chop mush- 
room caps; there should be one-fourth cup. Add one 
tablespoon butter and one tablespoon flour, and stir 
until well blended; then pour on gradually one-fourth 
cup cream. Bring to the boiling point, beat in the 
yolks of two eggs, one at a time, and fold in the whites 
of two eggs, beaten until stiff. Season with one-half 
teaspoon salt, one-eighth teaspoon pepper and a few 
grains paprika. 



232 A NEW BOOK OF COOKERY 

Place timbales in pan of hot water, cover with 
buttered paper and bake until firm. Ren]t)ve to 
serving dish on circular pieces of sauted bread, 
garnish top of each with a sauted mushroom cap 
and pour around 

Traymore Sauce. — Melt two tablespoons butter, 
add two tablespoons flour and stir until well blended; 
then pour on gradually, while stirring constantly, 
one-half cup, each, chicken stock and cream. Bring 
to the boiling point and add one-half teaspoon 
beef extract, one-half teaspoon salt and a few grains 
pepper. 

Salmon Mayonnaise 

3 slices salmon 1 sprig parsley- 
Cold water 1 teaspoon salt 
}/i bay leaf J^ teaspoon pepper 
2 cloves M cup vinegar 
2 slices lemon M cup white wine 
1 small sliced onion 1 cup Mayonnaise Dressing 
6 slices carrot 1 teaspoon granulated gelatine 
}/2 tablespoon cold water 

Wipe salmon cut in two-inch slices (each weigh- 
ing two-thirds pound), put in a pan, cover with 
cold water and add seasonings. Let stand two or 
three hours; then cook slowly on top of range until 
fish is tender. Take from pan, remove skin and 
bones, and press, using the hands, to keep in shape. 
Cool and cover with one cup Mayonnaise Dressing, 
to which has been added one-half teaspoon granu- 
lated gelatine soaked in one teaspoon cold water. 



ENTREES 233 

Garnish with thin slices of truffle, cut in fancy 
shapes. 

English Patties 

1 cup cold cooked chicken, i/^ teaspoon salt 

cut in 34 inch cubes j^i teaspoon cayenne 

6 mushroom caps J^ teaspoon grated nutmeg 

J^ truffle 1 tablespoon Sherry wine 

2 tablespoons butter 1 egg 

1 cup chicken stock 1 tablespoon cream 

To chicken add mushroom caps, peeled and cut 
in cubes, truffle, cut in small pieces, and butter. 
Cook five minutes, stirring almost constantly; then 
add flour and when well blended, pour on chicken 
stock and let simmer ten minutes. Season with 
salt, cayenne, nutmeg and Sherry. Beat egg slightly, 
dilute with cream and add. When thoroughly 
heated, fill six patty cases with mixture, arrange 
on serving dish and garnish with parsley. 

Crab and Mushroom Vol-au-Vent 

Melt three tablespoons butter, add three table- 
spoons flour and stir until well blended; then pour 
on gradually, while stirring constantly, one cup 
chicken stock and one-half cup cream. Bring to the 
boiling point and add one and one-half cups crab 
meat and the caps from one-half pound mushrooms, 
cut in strips and sauted in butter. As soon as 
thoroughly heated, add one-half cup grated Par- 
mesan cheese, three tablespoons Sherry wine, one- 
half teaspoon salt and one-eighth teaspoon, each, 



234 A NEW BOOK OF COOKERY 

pepper and paprika. Fill vol-au-vent with mix- 
ture. Adjust cover and garnish with sprigs of 
parsley. 

Ham Mousse, Epicurean Sauce 

1 tablespoon granulated 1 teaspoon mixed mustard 

gelatine Few grains cayenne 

y^ cup hot water Y^ cup heavy cream 

2 cups chopped, cold boiled ham 

Dissolve gelatine in hot water and add to ham, 
which has been pounded in a mortar. Season with 
mustard and cayenne, add cream beaten until stiff, 
and turn into a mould, first dipped in cold water. 
Chill, remove from mould, garnish with parsley and 
serve with Epicurean Sauce (see p. 156). 

Cutlets of Ham, Alexandria 

J^ pound lean raw ham 3^ cup heavy cream 

4 eggs whites Few gratings nutmeg 

y^ teaspoon pepper . Allemande Sauce 

Asparagus tips 

Finely chop ham, add the unbeaten ^gg whites 
and mix to a smooth paste. Rub through a 
sieve, add seasonings and cream a little at a 
time. Fill slightly buttered cutlet moulds, set 
in pan, surround with hot water, cover with 
buttered paper and bake until firm. Remove to 
hot serving dish, coat with Allemande Sauce and 
garnish with buttered hot asparagus tips and 
parsley. 



ENTREES 235 

Shrimp Patties 

13^ tablespoons butter \i teaspoon paprika 

1 }/2 tablespoons flour Few gratings nutmeg 

% cup cream 1 cup shi-imps 

}/i teaspoon salt M cup walnut meats 

)4: teaspoon celery salt K teaspoon Orange CuraQoa 

Melt butter, add flour and stir until well blended; 
then add cream gradually while stirring constantly. 
Bring to boiling point and add salt, celery salt, 
paprika, nutmeg and shrimps, cut in halves. Again 
bring to boiling point and add walnut meats, broken 
in pieces, and orange cura^oa. Reheat patty shells 
and fill with mixture. 

Epicurean Bouchees 

Y^ pound mushroom caps \i teaspoon paprika 

1 dozen frogs' legs 3^ cup Sherry wine 
Yi pound crab meat 1 Y cups cream 

2 tablespoons melted butter 1 tablespoon cornstarch 
2 teaspoons salt 1 tablespoon cold water 

Yolk 1 egg 

Clean and peel mushroom caps, cut in one-fourth- 
inch strips crosswise, and saute in butter three min- 
utes. Clean and steam frogs' legs until tender, then 
add crab meat, butter, salt, paprika and Sherry 
wine. Cover and let stand thirty minutes. Put on 
range and cook five minutes. Pour off one-half 
wine and add mushrooms. Scald cream in double 
boiler; dilute cornstarch with cold water, add grad- 
ually to scalded cream and cook ten minutes, stirring 
constantly until mixture thickens and afterwards 
occasionally; then add yolk of ^gg, slightlj^ beaten. 



236 A NEW BOOK OF COOKERY 

Add to first mixture, reheat and season highly with 
salt and cayenne. Fill bouchee cases with mixture 
or serve with puff paste points. 

Sweetbread and Mushroom Patties 

Parboil one sweetbread, cool and cut in one-fourth- 
inch pieces. Clean and peel ten large mushrooms 
and cut in pieces. Put in a small pan and add one 
tablespoon butter, one teaspoon lemon juice, one- 
fourth teaspoon salt and a few grains pepper. 
Cover and cook fifteen minutes, stirring occasion- 
ally. Melt two tablespoons butter, add four table- 
spoons flour and stir until well blended; then pour 
on gradually, while stirring constantly, one cup 
chicken or brown stock. Bring to the boiling point, 
add sweetbreads, mushrooms and one tablespoon 
heavy cream. Again bring to the boiling point and 
season with one-half teaspoon salt and a few grains, 
each, pepper and paprika. Line patty-pans with puff 
paste, fill with mixture, cover with pastry tops, brush 
over with white of egg, slightly beaten, and bake in a 
moderate oven twenty-five minutes. Serve at once. 

Huntington Sweetbreads 

Parboil one pair sweetbreads, cool, trim and lard 
upper surface. Clean and peel twelve mushroom 
caps and cook in two tablespoons butter two minutes. 
Add one-fourth cup Sherry wine and cook five 
minutes. 

Wash one-half cup butter, put in a mortar with 



ENTREES 237 

three tablespoons mashed, boiled sweet potatoes, 
one-half teaspoon finely cut chives, and one shallot 
and one clove garlic, each, finely chopped. Work 
until thoroughly blended; then rub through a sieve. 
Season with salt and paprika. Cut bread in one- 
third-inch slices, cut in rounds, toast on one side and 
spread untoasted sides with prepared butter. Put 
in four individual baking dishes, over each put a piece 
of sweetbread, over sweetbread arrange mushroom 
caps and spread with remaining butter. Pour 
around heavy cream, allowing two tablespoons to 
each portion. Put on glass covers and bake in a 
moderate oven eight minutes. 

Glazed Sweetbread Lucullus 

Trim sweetbread and parboil in Sherry wine until 
plump, the time required being about one-half hour. 
Keep covered during the cooking, turning twice. 
Cool and cut in pieces. Put one and one-half table- 
spoons butter in frying pan, and when melted add 
one-half teaspoon beef extract. Cook sweetbread 
in mixture until glazed, turning frequently. Drain 
canned artichoke bottoms and reheat; then arrange 
on circular pieces of sauted bread. Place pieces of 
sweetbread on each and pour around Lucullus Sauce 
made by adding one cup chopped sauted mush- 
rooms to one cup tomato sauce. 

Macedoine in Aspic 
Put three cans tomatoes (quart capacity) in stew- 
pan and bring to the boiling point. Turn into a puree 



238 A NEW BOOK OF COOKERY 

strainer and force through most of the pulp. Add 
one and one-half teaspoons onion juice, one and one- 
half tablespoons salt, one-half cup Sherry wine and 
a few grains cayenne. Soak two packages granu- 
lated gelatine in one cup cold water and add to mix- 
ture when cool. Clear, using the white and shell of 
three eggs; then strain through four thicknesses 
of cheese-cloth, placed over a fine strainer, and add 
one-third cup Sherry wine. Cut cold boiled corned 
tongue in one-inch strips; there should be one and 
one-third cups. Peel sixteen sma]l tomatoes, by rub- 
bing over the entire surface with the dull edge of a 
knife, until skins may be easily taken off. Finely 
chop the breast meat of a raw chicken and force 
through a meat chopper; there should be three- 
fourths cup. Pound in a mortar and add gradually 
whites two eggs and one-half pint heavy cream. 
Season highly with salt and cayenne and a slight 
grating of nutmeg; then force through a fine strainer. 
Shape mixture with a pastry bag and tube on but- 
tered paper, making quenelles. Invert paper into a 
kettle of boiling salted water (when forms will slip 
off at once) and cook five minutes. Remove with 
skimmer and drain on cheese-cloth. Turn an ellip- 
tical mound two inches high of cold cooked hominy 
on a serving dish and spread sides with parsley 
butter. 

Fill an elliptical-shaped border mould with tongue, 
tomatoes, chicken quenelles and aspic. Fill a char- 
lotte russe mould that will just fit into border mould 




Moulded Fish in A.si'IC — /%c 239. 




UUICSSKD CuCUMliKU. I'dllC 1 i>5. 




Preparation of Stuffed Smoked Tongue. — Page 241. 




Sliced Stuffed Smoked Tongue. — Pa(/e 241. 



ENTREES 239 

after same fashion. Fill a muffin tin in same fashion. 
When thoroughly chilled, turn contents of border 
mould on hominy, fill space with thick shaped slice 
of bread, put contents of charlotte russe mould 
on top and surround with contents of muffin tin. 
Garnish with spray of holly and serve with Mayon- 
naise a la Connelly (see p. 214). 

If insides of moulds are rubbed very sparingly 
with olive oil, there will be no trouble in removing 
the contents. 

Moulded Fish in Aspic 

Wipe a slice of halibut, remove skin and bones and 
force fish through a meat chopper; there should be 
three-fourths pound. Melt three-fourths tablespoon 
butter, add six tablespoons flour and stir until well 
blended; then pour on gradually, while stirring 
constantly, one-third cup fish stock. Bring to the 
boiling point, add fish and pound in a mortar until 
thoroughly blended. Add two whole eggs and three 
egg yolks, two teaspoons salt and one-fourth tea- 
spoon pepper. When well mixed, add one-half 
cup heavy cream. Garnish a buttered fish mould 
with truffle, cut in slices, then in strips to represent 
tail and fins, and small crescent shapes to represent 
scales. During the process of garnishing, the pieces of 
truffle, after being placed, should be frequently 
sprinkled with some of the liquid drained from 
truffles, otherwise they will become dry and curl. 
It is desirable after a portion is completed to cover 



240 A NEW BOOK OF COOKERY 

it with a piece of cheese-cloth, wrung out of cold 
water, for the same reason. 

Fill moulds with fish forcemeat, set in pan of hot 
T^ater, cover with buttered paper and bake until 
fish is firm to the touch. Remove from mould, cool 
and put in a mould of aspic. Chill and remove from 
mould to serving dish. Garnish with watercress and 
cucumber ribbons. 

Fish Aspic. — To two and one-half quarts cold 
water add two pounds halibut (cut from nape), 
wiped and cut in small pieces. Add liquor drained 
from one quart canned tomatoes, one onion stuck 
with three cloves, three-fourths teaspoon peppercorns, 
one-eighth teaspoon celery salt, two allspice berries 
and one-fourth cup white wine. Cover, bring slowly 
to the boiling point and let simmer two hours. 
Strain, cool and add three-fourths tablespoon salt, 
one-fourth teaspoon pepper and two tablespoons 
lemon juice. Soak eight tablespoons granulated 
gelatine in one-fourth ip cold water, add to stock 
and clear. To each quart of cleared stock add three 
tablespoons white wine and two teaspoons tarragon 
vinegar. 

Lobster in Aspic 

. Wipe and cut one pound halibut (cut from nape) 
in small pieces. Put in stewpan, add body bones and 
meat contained therein of two one-and-one-half- 
pound lobsters, three pints cold water, bring grad- 
ually to the boiling pclnt and let simmer one and one- 



ENTREES 241 

half hours. Strain; there should be one quart fish 
stock. Cook two tablespoons, each, chopped carrot, 
onion, and celery, two sprigs parsley, bit of bay leaf 
and one and one-half teaspoons peppercorns with 
one cup white wine eight minutes. Strain, add to 
fish stock and season with salt, cayenne and 
lemon juice. Cool and add one box granulated gela- 
tine (which has been soaked in one-fourth cup cold 
water thirty minutes) and whites two eggs. Put 
on range and stir constantly until boiling point is 
reached. Remove to back of range and let simmer ten 
minutes. Strain through several thicknesses of 
cheese-cloth, placed over a fine wire strainer. 

Remove meat from lobsters, cut in pieces, and mar- 
inate with a French Dressing, substituting lemon 
juice for vinegar. Place individual moulds in pan of 
ice water, cover bottoms with jelly mixture and when 
firm garnish with tough claw meat of lobster, and 
truffle, cut in fancy shapes. Cover with jelly mix- 
ture and when firm, fill wifh lobster meat, mixed 
with some of the jelly mixture, just as it is ready 
to set. Cliill thoroughly, remove from moulds, place 
on lettuce leaves and serve with Mayonnaise 
Dressing. 

Stuffed Smoked Tongue p. 

f : 

Wash a smoked tongue, put in kettle, cover with?!^ 
cold water, bring slowly to the boiling point, cover 
and let simmer until meat is tender, and cool in 
water in which it has been cooked. Cut off root,. 



vyk;; 



242 A NEW BOOK OF COOKERY 

then thick slice, and scoop out centre, leaving a wall 
one-half inch in thickness; fill cavity with force- 
meat, replace thick slice and fasten with small 
wooden skewers. Tie in cheese-cloth and steam from 
forty-five to sixty minutes. Remove from cheese- 
cloth, take off skin, brush over with aspic jelly, 
chill thoroughly, cut in slices crosswise, arrange 
overlapping one another, lengthwise of platter, and 
garnish with parsley and slice of lemon. 

Tongue and Chicken Forcemeat. — Chop the breast 
of a raw chicken, pound in a mortar, and add grad- 
ually the whites of two eggs and work until smooth. 
Then add gradually cup heavy cream and one-fourth 
cup tongue, removed from centre, forced through a 
puree strainer. Season highly with salt, cayenne and 
Sherry wine. 

Boned Turkey 

Singe, remove pinfeathers, head, neck, tendons, 
feet and legs to second joint and cut off wings close 
to body of a small, plump turkey ; then bone 
(for directions see The Boston Cooking-School Cook 
Book, p. 24). Remove and set aside dark meat, 
cut breast in slices and arrange in a layer of uniform 
thickness over body skin. Turn in small pieces 
of leg and wing skin remaining. Spread with force- 
meat, draw body skin over forcemeat and sew into 
shape. If turkey is allowed to stand before being 
spread with forcemeat, it must be covered with a 
double thickness of cheese-cloth, wrung out of cold 




Boned Turkey. — Page 242. 







Slices of Boned Turkey and Cubes of Garnished Aspic. — Page 243. 



ENTREES 243 

water. Tie in a double thickness of cheese-cloth. 
Put bones and dark meat in kettle, pour over two 
quarts water, bring to the boiling point and steam 
prepared turkey (over stock thus made) until tender; 
the time required being about two hours. Remove, 
drain thoroughly and let stand fifteen minutes. Take 
off cloth and sew securely and tightly in cheese-cloth 
wrung out of cold water. 

Put between two boards, place a weight on top 
and let stand in a cold place. Take from cheese- 
cloth and pour over the following sauce: Melt one 
tablespoon butter, add one and one-half tablespoons 
flour and stir until well blended; then pour on grad- 
ually, while stirring constantly, one-half cup chicken 
stock. Bring to the boiling point and add one-half 
teaspoon salt, one-eighth teaspoon pepper, one-half 
teaspoon lemon juice, one egg yolk, slightly beaten 
and diluted with one tablespoon cream and one 
teaspoon granulated gelatine, dissolved in one 
tablespoon hot water. Let stand until mixture be- 
gins to thicken, before pouring over turkey. Gar- 
nish with truffles, cut in fancy shapes, and brush 
over with melted aspic jelly. Place on serving dish, 
surround with crisp, small lettuce leaves and cubes 
of aspic jelly, garnished with parsley and pimiento 
butter, forced through a pastry bag and tube. 

Forcemeat. — Force one and one-half pounds, 
each, raw lean veal and meat cut from fresh fat 
pork chops through a meat chopper; then force 
through a puree strainer. 



244 A NEW BOOK OF COOKERY 

Cook one-half cup Sherry wine with four shallots, 
peeled and cut in pieces, four sprigs parsley and 
one-fourth teaspoon dried tarragon leaves, until 
reduced one-half. Strain through cheese-cloth and 
add to meat; then add yolks two eggs, slightly 
beaten, one cup smoked tongue, cut in one-half- 
inch cubes, one-half cup blanched pistachio nuts, 
cut in pieces, four truffles, cut in pieces, one tablespoon 
truffle liquor and one cup one-half -inch cubes larding 
pork, parboiled two minutes, drained and thoroughly 
chilled. Season with one tablespoon salt, one-eighth 
teaspoon cayenne, one-half teaspoon grated nutmeg, 
one-half teaspoon allspice and two teaspoons rum. 



CHAPTER XXII 

HOT PUDDINGS 

Emergency Puddings 

1 cup bread flour 2 tablespoons baking powder 

Yi teaspoon salt Milk 

Canned peaches 

MIX and sift flour, salt and baking powder and 
moisten to a soft dough with milk, the amount 
required being about one-third cup. Drop a table- 
spoonful in each buttered individual mould, add 
a small section cut from a canned peach, cover with 
another tablespoon dough and steam ten minutes. 
Sections of other canned fruits or raspberry or black- 
berry jam may be used in place of peaches. Serve 
with any pudding sauce. 

Broiled Oranges on Toast 

Pare oranges, cut in one-half-inch slices and re- 
move seeds. Brush over with melted butter, place 
in a buttered broiler and broil over a clear fire five 
minutes. Remove to circular pieces of sauted 
bread and sprinkle with grated sweet chocolate. 
Serve with wliipped cream, sweetened and flavored 
with vanilla. 



246 A NEW BOOK OF COOKERY 

Snow Eggs 

White 1 egg 3^ teaspoon cornstarch 

1 tablespoon powdered sugar Egg yolk 

Beat egg white until stiff and add gradually, while 
beating constantly, powdered sugar and cornstarch. 
Butter a tablespoon, cover bowl of spoon with mix- 
ture, make a depression in the centre and fill cavity 
with mixture, to which has been added enough yolk 
of egg (beaten until thick and lemon-colored) to 
give color. Cover with white mixture, having the 
spoon well rounded. Repeat until the mixture is 
used. Cook in a blazer containing boiling water, 
placed over hot water pan also containing boiling 
water, and cook six minutes, turning once during 
the cooking. Cover bottom of dish with strawberry 
preserve, arrange eggs on preserve and pour around 
Orange Sauce (see p. 258). 

Apple Canapes, Cream Sabayon Sauce 

Cut bread in one-third-inch slices, shape with a 
round cutter and saute in butter until delicately 
browned. Pare and cut apples in halves; then 
remove cores, thus making cavities. Saute apples 
in butter, cavity side down, in a covered pan. When 
apples are half done, turn, fill cavities with sugar 
and continue the cooking until apples are soft. 
Place on prepared bread and serve with Cream 
Sabayon Sauce I (see p. 263). 



HOT PUDDINGS 247 

Apricot Sandwiches, Roxbury Sauce 

1 egg 2 tablespoons sugar 
Yolks 2 eggs ^4: cup milk 

3^ teaspoon salt Slices of stale bread 

Cut stale bread (preferably baker's) in one-fourth- 
inch slices. Remove crusts and cut slices in halves 
crosswise. Beat egg and egg yolks slightly, add salt, 
sugar and milk and strain into a shallow dish. 
Soak bread in mixture until soft, then saute in butter. 
Spread one-half the pieces with apricot marmalade, 
cover with remaining pieces and serve with Roxbury 
Sauce (see p. 259). 

Dresden Sandwiches, Sherry Sauce 

3 eggs 1 cup milk 

]/2 teaspoon salt 6 slices stale bread, 

2 tablespoons sugar 14. inch thick 

Jam or marmalade 

Beat eggs slightly, add salt, sugar and milk, and 
when well blended, strain into a shallow dish. 
Remove crusts from bread and cut slices in halves, 
crosswise. Soak bread in custard mixture until 
soft. Cook in a buttered, hot frying pan. Brown 
on one side, turn and brown other side. Spread 
half the pieces with any jam or marmalade that may 
be at hand and cover with the remaining pieces. 
Serve hot with Sherry Sauce (see p. 260). 

Rhubarb Tapioca Pudding 

% cup pearl tapioca 3 cups rhubarb 

1 M cups boiling water 1 J^ cups sugar 

% teaspoon salt 



248 A NEW BOOK OF COOKERY 

Soak tapioca in cold water to coVer over night or 
several hours. Drain, put in double boiler, add 
boiKng water and salt and cook until tapioca has 
absorbed water. Peel rhubarb, cut in three-fourths- 
inch pieces crosswise, and sprinkle with sugar. 
Add to tapioca and cook until tapioca is transparent 
and rhubarb is soft. Turn into a fancy dish and serve 
with sugar and thin cream. 

Fruit Tapioca 

y^ cup pearl tapioca 34 cup sherry wine 

lYi cups cold water Almonds 

3 teaspoons salt Seeded raisins 1 ^ , , 

1 inch stick cinnamon Citron J ^ 

1 tumbler currant jelly Sugar 

Soak tapioca in cold water over night or several 
hours. Cook in same water in double boiler with salt 
and cinnamon until transparent. Remove from range 
and add currant jelly. Sherry wine, almonds (blanched 
and shredded), raisins (cut in pieces) and citron (cut 
in thin slices). Sweeten to taste. Turn into a serv- 
ing dish, cool slightly, and serve with thin cream. 

Lemon Cream Rice 

Yi cup rice M teaspoon salt 

3 cups milk Yolks 2 eggs 

Yi cup sugar Whites 2 eggs 

Grated rind of % lemon 2 tablespoons powdered 

\yi tablespoons lemon sugar 

juice M teaspoon lemon extract 

Pick over rice, cover with cold water and let soak 
over night. Drain, put in double boiler, add milk 



HOT PUDDINGS 249 

and cook until rice is soft. Add sugar, lemon rind, 
lemon juice, salt and egg yolks, slightly beaten. 
Cook until mixture thickens, turn into a buttered 
pudding dish and cool. Beat whites of eggs until 
stiff and add gradually powdered sugar and lemon 
extract. Cover top of pudding with meringue and 
bake in a moderate oven just long enough to 
brown meringue. Serve with or without Straw- 
berry Sauce (see p. 257). 

Club Indian Pudding 

1 quart scalded milk 1 teaspoon salt 

5 tablespoons granulated % teaspoon cinnamon 

Indian meal H teaspoon ginger 

2 tablespoons butter 2 eggs 

1 cup molasses 1 cup cold milk 

Add meal gradually while stirring constantly, to 
scalded milk and cook in double boiler fifteen min- 
utes; then add butter, molasses, seasonings and 
eggs, well beaten. Turn into a buttered pudding 
dish and pour on cold milk. Bake in a moderate 
oven one hour. Serve with or without vanilla ice 
cream. 

Squash Pudding 

23^ cups steamed and strained 1 teaspoon salt 

squash % teaspoon cinnamon 

)4, cup sugar 2 eggs 

2M cups milk 

Mix sugar, salt and cinnamon and add to squash; 
then add eggs, slightly beaten, and milk. Turn 



250 A NEW BOOK OF COOKERY 

into a buttered pudding dish and bake in a moderate 
oven until firm. Cool slightly before serving. 

Sally's Bread Pudding 

2 cups stale bread crumbs Few gratings nutmeg 

1 quart scalded milk }/i teaspoon soda 
-Yolks 4 eggs 2 teaspoons hot water 

2 tablespoons melted butter Whites 4 eggs 

Pour milk over bread crumbs, cover and let stand 
fifteen minutes. Add yolks of eggs, well beaten, but- 
ter, nutmeg and soda, dissolved in water; then 
fold in whites of eggs, beaten until stiff. Turn 
into a buttered pudding dish and bake in a mod- 
erate oven forty-five minutes. Serve hot with Rox- 
bury Sauce. 

This pudding is excellent served cold with a fruit 
sauce. 

Caramel Bread Pudding 

4 cups milk 2 eggs 

3^ cup sugar % cup sugar 

2 cups stale bread crumbs J^ teaspoon salt 
1 teaspoon vanilla 

Caramelize one-half cup sugar and add to milk 
which has been scalded in double boiler. When cara- 
mel has dissolved, add bread crumbs and let soak 
thirty minutes. Beat eggs slightly, add two-thirds 
cup sugar, salt and vanilla. Add to first mixture, 
turn into a buttered pudding dish and bake in a mod- 
erate oven one hour. Serve with whipped cream 
sweetened and flavored with vanilla. 



HOT PUDDINGS 251 



Banana Pudding 



1 cup stale cake crumbs M teaspoon salt 

2 cups milk 1 tablespoon brandy 
K cup banana pulp 1 teaspoon vanilla 
J^ cup sugar 3 eggs 

Scald milk, pour over cake crumbs, cover, let 
stand one-half hour and rub through a sieve. Add 
banana, which has been rubbed through a sieve, 
sugar, salt, brandy, vanilla and eggs, slightly 
beaten. Turn into buttered individual moulds, 
set in pan of hot water and bake until firm. Remove 
from oven, let stand five minutes, turn out and serve 
with Cream Sabayon Sauce I (see p. 263). 

Roxbury Pudding, Hot Chocolate Sauce 

y2 cup butter 2J^ cups flour 

1 cup sugar 33^ teaspoons baking powder 

Yi cup milk Few grains salt 

Whites 4 eggs 

Work butter until creamy and add sugar gradu- 
ally, while beating constantly; then add milk, 
flour mixed and sifted with baking powder, salt 
and whites of eggs, beaten until stiff. Turn into six 
well-buttered half-pound baking powder tins, adjust 
covers, which should also be buttered, and put on 
trivet in kettle containing boiling water, allowing 
water to come only half-way up around mould. 
Cover closely and steam one hour, adding, as 
needed, more boiling water, never having the water 
reach a lower temperature than the boiling point. 



252 A NEW BOOK OF COOKERY 

Remove from mould and serve with Hot Chocolate 
Sauce (see p. 257). 

Steamed Ginger Sponge 

3^ cup butter 3 teaspoons baking powder 

2 tablespoons sugar y J^ teaspoon salt 

2 eggs M cup Canton ginger, cut 
1 cup milk in small pieces 

2)4. cups flour 1 tablespoon ginger syrup 

Cream butter and add sugar gradually and eggs, 
well beaten; then add milk alternately with flour, 
mixed and sifted with baking powder and salt. 
Add ginger and ginger syrup and turn into a but- 
tered mould. Steam one and three-fourths hours. 
Remove from mould and serve with half-pint bottle 
heavy cream, beaten until stiff and sweetened with 
four tablespoons powdered sugar and flavored with 
two tablespoons ginger syrup. 

Orange Cream Sponge. 

3 tablespoons butter 4 eggs 

yi cup flour M cup sugar 

1 cup scalded, milk 1 tablespoon orange juice 

1 teaspoon grated orange rind 

Melt butter, add flour and stir until well blended; 
then pour on milk gradually, while stirring con- 
stantly, and bring to the boiling point. Add orange 
juice and grated rind to yolks of eggs and beat 
until thick and lemon-colored; then add sugar, con- 
tinuing the beating. Combine mixtures and fold 
in whites of eggs, beaten until stiff and dry. Turn 



ler 



HOT PUDDINGS 253 

into a buttered melon mould and steam forty-five 
minutes. Serve with Orange Sauce (see The Boston 
Cooking-School Cook Book, p. 407) or Creamy 
Sauce, flavored with juice and grated rind of orange. 

Raisin Pufi 

K cup butter 2}4 cups flour 

2 tablespoons sugar 2 teaspoons baking powd( 

2 eggs M teaspoon salt 
1 cup milk 1 cup raisins 

Cream butter, add sugar gradually and eggs, well 
beaten; then add milk alternately with two cups flour, 
mixed and sifted wdth baking powder and salt. 
Seed and chop raisins, dredge with remaining flour 
and add to mixture. Turn into a buttered mould, 
adjust cover and steam one and one-half hours. 
Remove to hot serving dish and serve with whipped 
cream, sweetened and flavored with grated nutmeg. 

New England Pudding 

8 common crackers 1 cup browm sugar 

Butter 1 teaspoon salt 

1 quart scalded milk 1 teaspoon cinnamon 

3 eggs 3^ teaspoon grated nutmeg 
3 egg yolks IJ^ cups seeded raisins 

1 cup thin cream 

Split crackers and spread with butter, using two 
teaspoons to each half cracker. Arrange alternate 
layers of crackers and raisins (which have been cooked 
in a very small quantity of boiling water until 
plump) in a buttered pudding dish. Pour over 



254 A NEW BOOK OF COOKERY 

scalded milk, cover and let stand one hour. Beat 
egg and egg yolks and add sugar, salt and spices 
and cream. Pour over first mixture and bake in a 
slow oven two and one-half hours. Serve with a 
hard or liquid sauce. 

Honeycomb Pudding 

1 cup sugar Yi cup butter 

1 cup flour Y2 cup lukewarm milk 

1 cup molasses 1 teaspoon soda 

4 eggs 

Mix sugar and flour, then add molasses. Melt but- 
ter in milk and add soda. Combine mixtures, beat 
thoroughly and add egg, well beaten. Turn into a 
buttered baking dish and bake in a moderate oven. 
Serve with Florodora Sauce. 

Almond Pudding 

4 tablespoons butter V/i cups flour 

yi cup sugar Yi teaspoon soda 

Yi cup molasses Y teaspoon cinnamon 

2 eggs ^ cup almonds, blanched 
Y cup milk and roasted 

Y teaspoon salt 

Cream butter, add sugar gradually, molasses and 
eggs, well beaten. Mix and sift dry ingredients and 
add alternately with milk to first mixture; then add 
almonds, finely chopped. Turn into buttered mould 
and steam two and one-half hours, never allowing 
water to go below the boiling point. Serve with 
whipped cream, sweetened and flavored with vanilla. 




Snow Eggs. — Page 2-10. 




Sterling Fruit Pldding. — Pat/f- 255. 




Irish Plum Pudding. — Page 255. 









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Irish Plum Pudding Steamed in Ring Mould and Garnished 
FOR Christmas. — Page 255. 



HOT PUDDINGS 255 

Sterling Fruit Pudding 

1 cup suet 1 cup raisins 

2% cups stale bread % cup currants 

crumbs ]/s cup flour 

1 cup grated raw carrot 1 }/% teaspoon salt 

Yolks 4 eggs 1 teaspoon cinnamon 

IJ^ cups brown sugar ]/2 teaspoon grated nutmeg 

Grated rind 1 lemon J^ teaspoon cloves 

1 tablespoon vinegar Whites 4 eggs 

Work suet until creamy, using the hand, and add 
bread crumbs and carrot. Beat egg yolks until 
light and add gradually, while beating constantly, 
sugar. Combine mixtures and add lemon rind and 
vinegar. Mix raisins, seeded and cut in pieces, with 
currants and dredge with flour, mixed and sifted 
with salt and spices. Add to mixture with whites 
of eggs, beaten until stiff. Turn into a buttered mould 
garnished with citron (cut in thin slices, then in fancy 
shapes), and adjust cover. Steam three and one- 
half hours. Serve with Mousselaine Brandy Sauce. 

Irish Plum Pudding 

2J^ cups stale bread 4 eggs 

crumbs H pound raisins 

1 cup milk }/2. poimd citron 

J/^ pound beef suet K pound currants 

]/2 cup sugar 3 tablespoons flour 

K cup maple syrup 2 teaspoons baking powder 

IJ^ teaspoons salt 3^ cup brandy 

Put bread crumbs in double boiler, add milk and 
cook until milk is scalded. Chop suet and work with 
the hands until creamy; then add sugar gradually. 



256 A NEW BOOK OF COOKERY 

while working constantly. Add maple syrup, eggs 
well beaten, and raisins stoned and cut in pieces, 
citron cut in thin strips, and currants mixed and 
dredged with flour mixed with baking powder; 
then add brandy. Turn into a buttered mould, cover 
and steam twenty-four hours. It may be steamed 
twelve hours one day and twelve hours the next. 
Re-heat in steamer for serving; the time required be- 
ing about one and one-fourth hours. Turn on a hot 
serving dish, insert sparkers and garnish with holly 
(if used at Christmas dinner) and Brandy Sauce 
(see p. 262); also accompany with Yankee Sauce 
(see p. 259). 



CHAPTER XXIII 

PUDDING SAUCES 

Hot Chocolate Sauce 

1 square unsweetened chocolate ]/i cup boiling water 
1 tablespoon melted butter 1 cup sugar 

]/2 teaspoon vanilla 

Melt chocolate in saucepan, placed in larger 
saucepan of boiling water. Add butter and when 
thoroughly blended, pour on gradually, while stirring 
constantly, boiling water; then add sugar. Bring to 
the boiling point and let boil fourteen minutes. 
Cool slightly and flavor with vanilla. 

Raspberry Sauce 

14, cup butter IK cups confectioners' sugar 

]4: cup Raspberry Syrup 

Cream the butter and add sugar gradually while 
stirring and beating constantly; then add Raspberry 
Juice (see p. 398) slowly (at first drop by drop) 
to prevent a separation. Pile on a dish and chill. 
Serve with Sally's Bread Pudding, Cottage Pudding, 
boiled rice, etc. 

Strawberry Sauce 

yi cup butter 1 cup confectioners' sugar 

% cup strawberries 



258 A NEW BOOK OF COOKERY 

Cream butter and add sugar gradually while stir- 
ring constantly. Wash, hull and drain berries; 
add to first mixture one at a time, beating be- 
tween each addition until well blended. If these 
directions are not followed, sauce will have a curdled 

appearance. 
* 

Orange Sauce 

Grated rind ^ lemon Few grains salt 

Juice J^ lemon Yolks 2 eggs 

}/2 cup orange juice Whites 2 eggs 

yi cup sugar J^ tablespoon apricot brandy 

Mix grated rind, fruit juices, sugar, salt and egg 
yolks, beaten slightly. Put on range and stir con- 
stantly until mixture thickens. Add gradually, 
while beating constantly, to whites of eggs, beaten 
until stiff. Cool and flavor with brandy. 

Sea Foam Sauce 

2 tablespoons butter Yolk 1 egg 

2 tablespoons flour y% cup water 

J^ cup sugar 1 teaspoon vanilla 
White 1 egg 

Cream butter and add flour, mixed with sugar, 
gradually, while stirring constantly; then add egg 
yolk, well beaten, water and vanilla. Cook in 
double boiler until mixture thickens, stirring con- 
stantly at first, and afterwards occasionally. Cool 
and just before sending to table add egg white, 
beaten until stiff. 



PUDDING SAUCES 259 

Roxbury Sauce 

Yolk 1 egg ^ teaspoon salt 

1 cup powdered sugar J^ teaspoon vanilla 

]/2 cup scalded milk 1 tablespoon lemon juice 

1 teaspoon cornstarch Grated rind }/i lemon 

White 1 egg 

Beat egg yolk until thick and lemon-colored and 
add three-fourths of sugar gradually, while beating 
constantly. Mix remaining sugar with cornstarch 
and salt and pour on, gradually, scalded milk. Cook 
in double boiler ten minutes, stirring constantly, 
until mixture thickens and afterwards occasionally. 
Combine mixtures, add jflavorings and egg white, 
beaten until stiff. 

Cambridge Sauce 

\i cup butter 1 )/i tablespoons cold water 

1 cup powdered sugar J^ cup boiling water 

2 teaspoons flour 3 tablespoons wine 

Cream butter and add sugar, gradually, while beat- 
ing constantly. Dilute flour with cold water, add 
gradually to boiling water and let boil five minutes. 
Cool and just before serving, combine mixtures and 
add wine. 

Yankee Sauce 

Cream one-half cup butter, and add gradually, 
while beating constantly, one cup powdered sugar. 
Dilute one tablespoon cornstarch with two and one- 
half tablespoons cold water and add gradually to 
one cup boiling water, placed in saucepan on range. 



260 A NEW BOOK OF COOKERY 

Again bring to the boiling point and let boil until 
liquid is clear. Combine mixtures, stirring briskly, 
and flavor with one teaspoon vinegar and three 
tablespoons Sherry wine. Especially good with 
Steamed Berry Pudding. 

Monroe Sauce 

2 cups brown sugar 4 tablespoons butter 

yi cup boiling water 4 tablespoons Sherry wine 

4 tablespoons cold water 1 teaspoon vanilla 

2 teaspoons cornstarch Slight grating nutmeg 

Few grains salt 

Make a syrup by boiling sugar and water twelve 
minutes. Add cold water to cornstarch and stir until 
smooth; then add gradually, while stirring con- 
stantly, to syrup and let simmer forty minutes. Add 
butter, wine, vanilla, nutmeg and salt and serve at 
once. 

Sherry Sauce I 

Mix thoroughly one-half cup sugar and one table- 
spoon cornstarch; then pour on gradually, while 
stirring constantly, one cup boiling water. Bring 
to the boiling point and let simmer three minutes. 
Remove from range, add a few grains salt, two 
tablespoons butter, bit by bit, and one tablespoon 
Sherry wine. 

Sherry Sauce II 

Whites 2 eggs 1 tablespoon apricot 

% cup powdered sugar marmalade 

]4: cup Sherry wine 



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■■■■■■■■■■ 





Fancy Cutters, Pans and Moulds. 




Charlotte Russe in the Making. — Page 276. 




Charlotte Russe. — Page 276. 



PUDDING SAUCES 261 

Beat whites of eggs until stiff. Add sugar grad- 
ually, continuing the beating, then add marmalade 
and Sherry wine. 

San Monica Sauce 

1 tablespoon butter Yolk 1 egg 

1 tablespoon flour 1 banana 

}4: cup sugar Few grains salt 

3^ cup milk 3^ cup heavy cream 

Cream butter, add flour and stir until well blended; 
then add sugar gradually. Scald milk, add mixture 
and stir constantly until thickened. Add Qgg yolk 
slightly beaten and cook three minutes; then add 
banana, skinned, scraped and forced through a 
strainer. Chill and add salt and cream, beaten 
until stiff. 

\ Denver Sauce 

3^ cup butter 2 tablespoons coffee infusion 

1 cup powdered sugar 2 teaspoons breakfast cocoa 

1 teaspoon vanilla 

Cream butter and add sugar gradually, while 
beating constantly; then add coffee, drop by drop, 
cocoa and vanilla. 

Dearborn Sauce 

14. cup butter 1 3^ tablespoons Sherry wine 

1 cup brown sugar 2 teaspoons brandy 

2 tablespoons cream Few grains salt 

Cream butter and add sugar, gradually, while 
beating constantly. Add cream, and wine and 



262 A NEW BOOK OF COOKERY 

brandy, drop by drop, to prevent a separation; 
then add salt. 

Brandy Sauce 

Work one-half cup butter until very creamy, 
and add gradually, while beating constantly, one and 
one-third cups powdered sugar; then add two table- 
spoons of brandy, at first, drop by drop. Force 
through a pastry bag and tube on thin slices of lemon, 
from which seeds have been removed, and sprinkle 
with chopped pistachio nuts. 

Peach Brandy Sauce 

3^ cup butter K teaspoon salt 

1 cup powdered sugar H cup heavy cream 

Whites 2 eggs 2 tablespoons Peach Brandy 

Cream butter and add sugar gradually, while beat- 
ing constantly; then add whites of eggs, beaten until 
stiff, and salt. Place over hot water and stir con- 
stantly until mixture is heated. Remove from 
range and add cream, beaten until stiff, and brandy, 

Florodora Sauce 

White 1 egg % cup heavy cream 

M cup powdered sugar 2 tablespoons Madeira wine 

Yolk 1 egg Few grains salt 

Beat egg white until stiff and add, gradually, while 
beating constantly, sugar; then add egg yolk, beaten 
until thick and lemon-colored, cream beaten until 
stiff, wine and salt. 



PUDDING SAUCES 263 

White Wine Sauce 

Yi cup sugar Yolks 2 eggs 

Y2 tablespoon cornstarch 1 cup white wine 

Grated rind H lemon Few grains salt 

Juice Yi lemon Whites 2 eggs 

Mix sugar and cornstarch and add lemon rind and 
juice, yolks of eggs, slightly beaten, wine and salt. 
Place saucepan containing mixture on range and 
stir constantly until the boiling point is reached. 
Remove from range and add whites of eggs, beaten 
until stiff. 

Cream Sabayon Sauce I 

Yolks 2 eggs ^ cup cream 

1 tablespoon sugar 1 teaspoon Apricot brandy- 

Add sugar to %g^ yolks and beat until light. Heat 
cream to boiling point and pour slowly, while 
beating constantly, on ^gg yolks. Add brandy and 
cook, stirring constantly, three minutes. Strain and 
serve. 

Cream Sabayon Sauce II 

1 cup milk 2 tablespoons Sherry wine 

1 cup cream 3^ teaspoon vanilla 
Yolks 2 eggs Few grains salt 

2 tablespoons sugar Whites 2 eggs 

Put milk and cream in saucepan and bring to 
boiling point. Beat yolks of eggs until thick and add 
sugar. Pour milk gradually, while beating constantly, 
on egg mixture and cook in double boiler five min- 
utes. Add wine, vanilla and salt and pour over 
whites of eggs, beaten until stiff. 



264 A NEW BOOK OF COOKERY 

Brandy Mousselaine Sauce 

Yolks 4 eggs 1 cup heavy cream 

1 cup powdered sugar 1 teaspoon vanilla 

2 tablespoons brandy Few grains salt 

Beat yolks of eggs until light and add gradually, 
while stirring constantly, sugar and brandy. Cook 
over range five minutes, stirring constantly. Set 
pan containing mixture in larger pan of ice water 
and beat until cold; then add cream, beaten until 
stiff, vanilla and salt. 



CHAPTER XXIV 

COLD DESSERTS 

Berkshire Cornstarch Pudding 

2 squares Baker's chocolate 3 tablespoons cornstarch 
2 cups milk i^ teaspoon salt 

}/i cup sugar J^ cup milk 

3^ teaspoon vanilla 

Put chocolate and two cups milk in double boiler. 
Mix sugar, cornstarch and salt and when well 
blended, pour on gradually one-fourth cup milk. 
Add to milk which has scalded with chocolate 
and cook fifteen minutes, stirring constantly until 
mixture thickens and afterwards occasionally. 
Add flavoring and turn into a serving dish. Chill 
and serve with or without sugar and cream. 

Jordan Pudding 

2 cups boiling water 5 tablespoons cornstarch 

% cup sugar 3^ cup cold water 

M teaspoon salt Whites 2 eggs 

Yz cup lemon juice 

Add sugar and salt to boiling water. Dilute corn- 
starch with cold water and combine mixtures. Bring 
to the boiling point, stirring constantly, and let boil 
five minutes; then add whites of eggs, beaten until 



266 A NEW BOOK OF COOKERY 

stiff, and lemon juice. Turn into a mould, first dipped 
in cold water, and chill. 

Remove from mould and serve with Custard Sauce. 

Fig Custard 

1 quart milk ^ pound figs 

2 tablespoons cornstarch yi cup boiling water 
% cup sugar % cup sugar 

34 teaspoon salt 1 3^ tablespoons lemon juice 

Yolks 3 eggs Whites 3 eggs 

3 tablespoons powdered sugar 

Scald milk. Mix cornstarch, sugar and salt. Pour 
on gradually scalded milk and cook in double boiler 
ten minutes. Add egg yolks, slightly beaten, and 
cook three minutes. 

Cut figs in small pieces, put in double boiler, add 
water, sugar and two-thirds lemon juice and cook 
until figs are soft. Combine mixtures and cool; 
then turn into serving dish. Beat whites of eggs 
until stiff and add powdered sugar gradually, while 
beating constantly; then add remaining lemon juice. 
Pile by spoonfuls over pudding, just as sending to 
table. This meringue, to be at its best, cannot stand 
long. 

Orange Cream 

4 tablespoons cornstarch Yolks 2 eggs 

}/2 cup cold milk ^ 2 tablespoons sugar 

33^ cups scalded mUk 3^ teaspoon salt 

}/2 teaspoon orange extract 

Mix cornstarch with cold milk, add gradually to 
scalded milk and cook in a double boiler fifteen 



COLD DESSERTS 267 

minutes, stirring constantly until mixture thickens 
and afterwards occasionally^ Beat yolks of eggs 
and add sugar and salt. Add to first mixture and 
cook three minutes. Turn into a serving dish, 
sprinkle with two tablespoons granulated sugar, 
cover and let stand until cold. Cover with a me- 
ringue and surround with a border of sections of 
orange. Serve with thin cream. 

For the meringue beat the whites two eggs until 
stiff, and add gradually, while beating constantly, 
two tablespoons powdered sugar, one-half teaspoon 
vanilla and a few grains salt. Poach by heaping 
tablespoonfuls in boiling water. 

Baked French Custard 

1 pint thin cream 2 tablespoons sugar 

Whites 3 eggs ^ teaspoon vanilla 

34 teaspoon salt 

Heat cream in double boiler. Beat whites of eggs 
until stiff and add sugar, vanilla and salt. Add 
mixture to cream and beat, using an egg beater. 
Turn into buttered cups, set in pan of hot water 
and bake until firm. Chill thoroughly, remove 
from moulds and serve with sugar and cream. 

Danish Custard 

% cup sugar, caramelized 1 quart milk 

J^ cup sugar 3^ teaspoon salt 

5 eggs 1 teaspoon vanilla 

Put two-thirds cup sugar in agate pudding dish, 
place on hot part of range and stir constantly until 



268 A NEW BOOK OF COOKERY 

sugar is melted and a syrup of light brown color is 
formed; then set pan at once in larger pan of cold 
water to stop the cooking and let stand about one 
minute, turning the pan to allow the caramel to 
coat sides as well as bottom. Beat eggs slightly, 
add plain sugar, milk, salt and vanilla and strain 
into pan lined with caramel. Set in pan of hot water 
and bake until firm, which may be determined by 
running a silver knife through custard. If knife 
comes out clean, custard is done. During the baking, 
do not allow the water surrounding the mould to 
reach the boiling point, or custard will whey. Chill 
and turn on a glass serving dish 

Ginger Custard 

Canton ginger 3^ cup sugar 

4 eggs }/i teaspoon salt 

2 cups milk 2 tablespoons rum 

Cut Canton ginger in thin strips and use for gar- 
nishing sides of buttered individual moulds. Beat 
eggs slightly, add sugar, milk and seasonings and 
strain into moulds. Set in pan of hot water and 
bake until firm. Chill thoroughly and remove from 
moulds to serving dish. 

Prune Pudding 

% pound prunes J^ cup sugar 

Whites 4 eggs 

W^sh and pick over prunes. Put in a saucepan, 
cover with cold water and soak two hours. Cook 



COLD DESSERTS 269 

in same water until soft, when water should be nearly 
evaporated. Remove stones and cut prunes in 
small pieces; then sprinkle with sugar. Beat whites 
of eggs until stiff and add prunes gradually. Pour 
into a slightly buttered pudding dish and bake in a 
moderate oven twenty-five minutes. Chill and serve 
with Custard Sauce or whipped cream, sweetened 
and flavored. 

Cold Chocolate Bread Pudding 

1 cup soft stale bread crumbs 2 cups milk 

IJ^ squares unsweetened Yolks 3 eggs 

chocolate 2 tablespoons butter 

1 cup sugar J^ teaspoon salt 

y^ teaspoon vanilla 

Add bread, chocolate and sugar to cold milk, 
reserving one^half cup. Put in double boiler and 
let cook until a smooth paste is formed. Beat 
yolks of eggs until light, add reserved milk, butter 
and salt and stir into hot mixture. Cook until 
mixture thickens, then add vanilla. Turn in a but- 
tered pudding dish and bake in a moderate oven 
twenty minutes. Cool slightly, cover with meringue 
and bake in a moderate oven eight minutes. Serve 
very cold. 

For the meringue beat the whites of three eggs 
until stiff and add, gradually, one-fourth cup pow- 
dered sugar, continuing the beating; then cut and 
fold in one-fourth cup powdered sugar and add 
one-half teaspoon vanilla. 



270 A NEW BOOK OF COOKERY 

Lemon Jelly 

IJ^ cups cold water 1 tablespoon granulated 

1 cup sugar gelatine 

4 cloves 2 tablespoons cold water 

J^-inch piece stick Ji cup lemon juice 

cinnamon Few grains salt 

Put water, sugar, cloves and cinnamon in sauce- 
pan, place on range, stir until sugar has dissolved 
and bring to boiling point. Add gelatine which 
has soaked in cold water five minutes. Stir until 
gelatine has dissolved; then add lemon juice and 
salt. Strain into a mould, first dipped in cold 
water, and chill thoroughly. 

Pineapple Jelly 

2 cups boiling water 2 tablespoons granulated 
3^ cup sugar gelatine 

1 cup pineapple juice 2 tablespoons cold water 

3 tablespoons lemon juice 1}4 cups pineapple cubes 

Pour water over sugar and when sugar has dis- 
solved, add gelatine soaked in cold water five min- 
utes; then add juice drained from canned pineapple 
and lemon juice and strain. "VMien mixture begins to 
thicken, add canned pineapple, cut in one-half-inch 
cubes. Tm-n into a mould, first dipped in cold water, 
and chill thoroughly. 

Keswick Pudding 

% cup sugar Few grains salt 

1 cup boiling water IM tablespoons granulated 

Yolks 3 eggs gelatine 

}i cup sugar M cup cold water 

J^ cup lemon juice 



COLD DESSERTS 271 

Dissolve sugar in water and again bring to the 
boiling point. Beat yolks of eggs slightly and 
add sugar and salt. Pour on gradually the boil- 
ing syrup and cook, stirring constantly, until 
mixture thickens; then add gelatine, soaked in 
cold water, and lemon juice. Strain, set in ice 
water and stir until mixture begins to thicken. 
Turn into a mould, first dipped in cold water. 
Remove from mould and garnish with whipped 
cream, sweetened and flavored with vanilla. 

Newport Pudding 

1 cup boiling water Whites 3 eggs 

1 cup sugar 1 ^2 tablespoons Sauterne 

1 tablespoon granulated 1 3^ tablespoons Sherry 

gelatine Green coloring 

\i cup cold water Red coloring 

Put sugar in small saucepan, pour over boiling 
water, set on range, bring to boiling point and 
let boil three minutes. Remove from range and add 
gelatine which has soaked in cold water fifteen 
minutes. Beat until mixture begins to stiffen; 
then add whites of eggs, beaten until stiff, and 
continue the beating twenty minutes. Divide 
the mixture into thirds. To first third add 
Sauterne, to second third add one-half the Sherry 
and color pink; to remaining third add remain- 
ing Sherry and color green. Arrange in layers 
in a fancy mould, first dipped in cold water, 
first the pink, then the white, then the green. 



272 A NEW BOOK OF COOKERY 

Chill thoroughly, remove from mould and serve 
with thin cream. 

Coffee Sponge 

2 tablespoons granulated 2 cups strong boiled coffee 

gelatine 1 cup sugar 

14 cup cold water Whites 3 eggs 

Soak gelatine in cold water and add to hot coffee; 
then add sugar. Strain into pan, set in larger pan of 
ice water, cool slightly, then beat, using a wire whisk, 
until quite stiff. Add whites of eggs, beaten until 
stiff, and continue the beating until mixture will 
hold its shape. Turn into a mould, first dipped in 
cold water. Chill thoroughly, remove from mould 
and serve with sugar and thin cream. 

French Macaroon Cream 

1 tablespoon granulated Yolks 3 eggs 

gelatine 3^ cup sugar 

3 tablespoons cold water }4 teaspoon salt 

2 cups milk Whites 3 eggs 

1 square unsweetened K cup macaroons, dried 

chocolate and rolled 

1 teaspoon vanilla 

Soak gelatine in cold water. Scald milk with 
chocolate and add egg yolks, beaten and mixed with 
sugar and salt. Stir constantly until mixture 
thickens, remove from range and add egg whites, 
beaten until stiff, macaroons and vanilla. Turn 
into individual moulds, first dipped in cold water, 
and chill thoroughly. 




Jelly Panaciiee. — Page 279. 






) 




Cold Pineapple Souffle. — Page 273. 




Macedoine of Fruit. — Page 279. 




Jellied Fruit, Moulded. — Page 278. 



COLD DESSERTS 273 



Cherry Moss 



1 tablespoon granulated 1 Y^ cups dark red 

gelatine canned cherries 

y^ cup cold water Yi cup cherry juice 

3^ cup boiling water Whites 2 eggs 

Few grains salt 

Soak gelatine in cold water, dissolve in boiling 
water and add cherries (stoned and cut in halves) 
and cherry juice. When mixture begins to thicken,, 
add whites of eggs, beaten until stiff, and salt. 
Turn into a slightly oiled mould and chill. Remove 
from mould to serving dish and garnish with whipped 
cream (sweetened and flavored with vanilla) and 
sprinkle with Jordan almonds, blanched, shredded 
and roasted, or chopped pistachio nut meats. 

Cold Pineapple Souffle 

Yolks 3 eggs % cup grated canned pineapple 

Grated rind 1 lemon 1 Yi tablespoons granulated 

Juice 1 lemon gelatine 

Yi cup sugar Y cup cold water 

Few grains salt Yi cup heavy cream 

Whites 3 eggs 

Beat egg yolks slightly and add grated rind, lemon 
juice, sugar and salt. Cook over hot water, stirring 
constantly until mixture thickens. Remove from 
range and add pineapple and gelatine, which has 
soaked in water five minutes. When mixture be- 
gins to thicken, add cream, beaten until stiff, and 
egg whites, beaten until stiff. Turn into a mould, 
garnished "wath pieces of canned sliced pineapple 



274 A NEW BOOK OF COOKERY 

and candied cherries, and chill thoroughly. Re- 
move from mould to chilled serving dish and gar- 
nish with half slices of canned pineapple and candied 
cherries. The garnish may be omitted if a simpler 
desert is desired. 

Pineapple Pyramids 

1 can sliced pineapple 3 tablespoons granulated 

1 cup pineapple juice gelatine 

2 tablespoons lemon juice yi cup cold water 
J^ cup sugar . IJ^ cups thin cream 
Pew grains salt 1 cup heavy cream 

1 glass Red Bar-le-duc currants 

Drain canned pineapple from syrup. Finely chop 
fruit and again drain. To fruit pulp add pineapple 
juice, lemon juice, sugar, salt and gelatine, which 
has been allowed to soak in water fifteen minutes. 
Heat mixture until gelatine has dissolved. Remove 
from range, set in pan of cold water and when 
mixture begins to thicken, fold in whip from thin 
cream and when well mixed, add heavy cream, 
beaten until stiff, and currants. Turn into a slightly 
oiled mould and chill thoroughly. 

St. Valentine's Pudding 

1 can sliced pineapple Fruit red 

% cup sugar 1 cup heavy cream 

y% cup Sauterne wine Yi cup marrons 

Few grains salt 3^ cup EngUsh walnut meats 

2^ tablespoons granulated ^ lb. marshmallows 

gelatine 2 tablespoons powdered sugar 

3 tablespoons cold water Sherry wine 
\ teaspoonful vanilla 



COLD DESSERTS 275 

.Drain pineapple and to syrup add sugar, five 
slices chopped pineapple and one cup cold water. 
Bring slowly to the ^ boiling point, remove to 
back of range, and let stand one hour; then strain 
through cheese-cloth; there should be two cups 
syrup. Soak gelatine in cold water, dissolve in hot 
syrup, add Sauterne wine and salt and color with 
fruit red. Place a heart-shaped mould in pan con- 
taining ice water and pour in mixture to one-half 
inch in depth. AVhen firm place a smaller heart- 
shaped mould (containing ice water) on jelly, 
leaving a space of uniform width. Add jelly 
mixture a little at a time, and cool between the 
additions, until space is full. When firm remove 
smaller mould and fill space with the following 
mixture thoroughly chilled. Beat cream until stiff 
and add one-half cup pineapple cubes (cut from 
sliced pineapple), marrons broken in pieces, Eng- 
lish walnut meats, broken in pieces, marshmal- 
lows cut in strips, powdered sugar, sherry wine to 
taste and vanilla. Let stand one hour. Remove 
from mould to serving dish and surround with 
pink spun sugar. 

Peach Cabinet Pudding 

1 can peaches Whites 3 eggs 
]4 cup powdered sugar 34 cup sugar 

2 tablespoons Sherry wine J^ teaspoon salt 

1 tablespoon brandy 1 3^ tablespoons granulated 

2 cups milk gelatine 

Yolks 3 eggs 2 tablespoons cold water 



276 A NEW BOOK OF COOKERY 

Drain peaches, cut in quarters, sprinkle with 
powdered sugar and pour over Sherry and brandy. 
Make a custard of milk, egg yolks, sugar and salt, 
and just before removing from fire add gelatine soaked 
in cold water. Strain and when slightly cooled add 
liquor drained from peaches. Stir until mixture be- 
gins to thicken, then add whites of eggs beaten stiff. 
Line a mould with peaches, pour in custard and chill. 

Grape Juice SoufEle 

2 tablespoons granulated 1 pint grape juice 

gelatine Whites 4 eggs 

% cup heavy cream 

Put gelatine in grape juice and heat in double 
boiler until gelatine has dissolved. Strain into bowl, 
set bowl in saucepan of ice water and when mixture 
begins to thicken, fold in whites of eggs, beaten 
until stiff. Half fill individual moulds (first dipped 
in cold water) with mixture. To remainder add 
cream, beaten until stiff. Fill moulds with cream 
mixture and chill. Remove from moulds to serving 
dish and garnish with whipped cream, sweetened 
and delicately flavored with vanilla. 

Charlotte Russe 

1}4 cups mUk J^ cup cold wat^ 

2 eggs }/2 pint heavy cream 

2 tablespoons sugar 3 tablespoons powdered sugar 

Few grains salt ^ teaspoon vanilla 

l}i tablespoons granu- Sponge cake 

lated gelatine Whites 2 eggs 



COLD DESSERTS 277 

Scald milk and add gradually to eggs, slightly 
beaten and mixed ^ath sugar and salt. Cook over 
hot water, stirring constantly, until mixture thickens, 
then add gelatine, soaked in cold water. Strain 
and add whites of eggs, beaten until stiff. Set pan 
in larger pan of ice water and stir, scraping from bot- 
tom and sides of pan, until mixture begins to thicken. 
Then add cream, beaten until stiff and mixed with 
sugar and vanilla. Line round paper cases with 
strips of sponge cake, using muffin rings to keep cases 
in shape. Fill with cream and chill. Remove from 
cases and garnish tops with four narrow strips of 
cakes, radiating from centre, and garnish centre with 
a cube of jelly. 

CoSee Charlotte Baskets 

Bake sponge cake mixture in buttered gem pans. 
Cool, remove centres and fill with coffee cream. 
Garnish tops wdth whipped cream, sweetened and 
flavored with vanilla and brandy, and insert strips 
of angelica to represent handles. 

Coffee Cream. — Scald one and one-half cups milk 
with two and one-half tablespoons ground coffee 
and strain. Mix thoroughly one-half cup sugar, 
one-fourth cup flour and one-eighth teaspoon salt. 
Pour on gradually, while stirring constantly, the 
scalded milk. Add yolks two eggs, slightly beaten. 
Return mixture to double boiler and cook fifteen 
minutes. Cool, add one-third cup English walnut 
meats, cut in pieces, and one-half teaspoon vanilla. 



278 A NEW BOOK OF COOKERY 

St. Regis Pudding 

Yi cup boiling water 1 Y^ tablespoons granulated 
Yi cup sugar gelatine 

Y2 cup Sherry wine Y cup cold water 

Y2 cup apricot syrup Y cup seedless raisins 

Y2 tablespoon lemon juice Y cup brandy 

Few grains salt % cup canned apricots, cut 

in pieces 

Bring water and sugar to boiling point and 
let boil one minute. Add Sherry wine, apricot 
syrup, lemon juice, salt and gelatine, soaked in 
cold water. To raisins add brandy and cook in 
double boiler until raisins are plump. Add to jelly 
mixture with apricots cut in small pieces. Turn into 
a mould, chill thoroughly, remove from mould and 
serve with or without whipped cream, sweetened and 
flavored with vanilla,. 

Fruit Moulded in Jelly 

5 tablespoons granulated % cup orange juice 

gelatine Y cup lemon juice 

1 cup cold water Few grains salt 

2 cups boiling water Y2 can peaches 

\Y cups sugar 1 quart box strawberries 

\Y cups peach syrup 1 banana 

1 cup Sherry % cup seeded raisins 

Soak gelatine in cold water, dissolve in boiling 
water and add sugar, fruit juices, wine and salt. 
Brush over inside of a large fancy mould with 
olive oil, then wipe over with a piece of tissue paper. 
Put in pan of ice water and pour in just enough of 



COLD DESSERTS 279 

mixture to cover top ornamentations. When firm, 
put in each ornament a strawberry, blossom end 
down; add mixture to cover strawberries and let 
stand until set. Cut banana in slices, crosswise, 
shape with small round cutter and arrange a row 
around strawberry which is in centre of mould. 
Add more jelly mixture to keep banana in place and 
let set. To remaining jelly mixture add peaches cut 
in pieces and raisins (cooked until plump in a small 
quantity of boiling water drained and cooled). 
Fill mould with mixture and chill. Remove to serv- 
ing dish and garnish with remaining strawberries 
with hulls left on. This is a large receipt to be used 
for receptions. 

Macedoine of Fruit 

3H tablespoons granulated Vi cup orange juice 

gelatine 2 tablespoons lemon juice 

}/^ cup cold water Few grains salt 

1 cup boiling water Canned peaches 

IM cups sugar Stewed prunes 

IJ^ cups peach syrup Blanched Jordan almonds 

% cup Sherry Glaced cherries 

Follow directions as given in Fruit Moulded in 
Jelly. 

Jelly Panache 

Cut jelly roll in one-half-inch slices. Line a 
charlotte russe mould with slices and fill with 
Strawberry Bavarian Cream. 

Jelly Roll. — Beat the yolks of four eggs until thick 



280 A NEW BOOK OF COOKERY 

and lemon-colored and add three tablespoons cold 
water; then add gradually, while beating constantly, 
one cup sugar and beat. Put one and one-half 
tablespoons cornstarch in cup and fill cup with flour. 
Mix and sift one and one-fourth teaspoons baking 
powder and one-fourth teaspoon salt and add to 
first mixture; then add whites of four eggs, beaten 
until stiff, and one teaspoon lemon extract. Turn 
into a buttered dripping pan and bake in a moderate 
oven. Remove from pan to cloth dredged with con- 
fectioners' sugar. Spread with currant jelly, which 
has been beaten with a silver fork until of the right 
consistency to spread evenly. Trim off sides and ends 
with a sharp knife and roll as quickly as possible. 

Strawberry Bavarian Cream. — Soak one and one- 
half tablespoons granulated gelatine in one-fourth 
cup cold water and dissolve in one-third cup boiling 
water. Add one cup syrup drained from canned 
strawberries and more sugar if not sweet enough. 
Set bowl containing mixture in pan of ice water and 
stir until mixture begins to thicken; then fold in 
whip from one pint thin cream. 



CHAPTER XXV 

FROZEN DESSERTS 
Ices, Ice Creams, etc. 

Lemon Ice 

yi cup cut sugar 1 cup hot water 

4 lemons 2 cups cold water 

^ cup granulated sugar 

RUB entire surface of cut sugar over rind of lemons, 
which have been washed and wiped until dry. 
Pour over sugar the juice expressed from the lemons 
(of which there should be one-half cup) and hot 
water. When sugar is dissolved, add cold water and 
granulated sugar. Strain and freeze. 

Creme de Menthe Ice 

To one-half the recipe for Lemon Ice add two 
tablespoons Creme de Menthe cordial and freeze. 

Raspberry Ice 

2 cups raspberry juice Sugar 

2 cups water Lemon juice 

To juice drained from canned raspberries add 
water; then add sugar to sweeten and lemon juice 
to taste. Freeze, pack in salt and ice and let stand 
one hour. 



282 A NEW BOOK OF COOKERY 

Grape Fruit Frappe 

1 quart water 2J^ cups grape fruit juice 

23^ cups sugar % cup orange juice 

Rind J^ orange 3 tablespoons lemon juice 

Rind y2 lemon Y^ cup Forbidden Fruit Cordial 

Put water, sugar and the cuttings from the yellow 

part of the rind in saucepan. Bring to boiling point 

and let boi-l three minutes. Strain, cool and add 

remaining ingredients. Freeze to a mush and serve 

in tall glasses. 

Club Punch 

3 cups water 1 cup pineapple juice 

2K cups sugar 1 cup candied fruit 

1 cup lemon juice }/i cup rum 

1 cup orange juice yi cup brandy 

Put sugar and water in saucepan, bring to the 
boiling point and let boil ten minutes. Remove 
from range, add fruit juices, cool, and strain. Cut 
candied fruits in small pieces, using equal parts of 
cherries, pineapple, apricot, and plums. Add liq- 
uors, cover and let stand one hour. Freeze mixture 
to the consistency of mush, add soaked candied 
fruits and continue the freezing. Serve in punch 
glasses. 

Orange Cream Sherbet I 

IM cups sugar 13^ cups milk 

13^ cups orange juice 13^ cups thin cream 

Few grains salt 

Mix sugar and orange juice and add gradually 
milk and cream, then salt. Freeze and serve. 




Standisu Pudding. — Page 287. 




St. Valentine's Pudding. — Page 274. 



FROZEN DESSERTS 283 

Orange Cream Sherbet II 

2 cups boiling water 1 Yi cups orange juice 

1 J^ cups sugar ' 1 pint heavy cream 

Grated rind 2 oranges Yi cup sugar 

1 cup lemon juice 2 eggs 

Few grains salt 

Dissolve sugar in boiling water, add orange rind, 
lemon juice and orange juice. Turn into freezer and 
freeze to a mush. Beat cream until stiff and add 
sugar and salt. Separate yolks from whites of eggs, 
beat yolks until thick and lemon-colored and whites 
until stiff and add to cream. Turn into frozen 
mixture and continue the freezing. 

Lemon Cream Sherbet 

1 Y cups sugar 2 cups milk 

^4 cup lemon juice 2 cups thin cream 

1 Few grains salt 

Mix sugar ^nd lemon juice and add gradually 
milk and creani, then salt. Freeze and serve. 

Coffee Ice Cream 

2 cups scalded milk 1 cup sugar 
}/i cup ground coffee 1 egg 

1 tablespoon flour y^ teaspoon salt 

1 quart thin cream 

Scald milk with coffee. Mix flour and sugar, add 
egg, slightly beaten, and milk, gradually. Cook 
over hot water twenty minutes, stirring constantly 
at first and afterwards occasionally. Cool, add 
cream and strain through a double thickness of 



284 A NEW BOOK OF COOKERY 

cheese-cloth, placed over a fine sieve. Freeze, using^ 
three pints finely crushed ice to one pint rock 
salt. 

Prune Ice Cream 

1 cup prunes 4 tablespoons lemon juice 

13^ cups cold water 1^4 cups heavy cream 

1 cup sugar }/^ teaspoon salt 

Pick over prunes and soak over night in cold water.. 
Cook in same water until soft, remove stones and 
put fruit pulp through a pu5ree strainer. Add sugar, 
lemon juice, salt and heavy cream, beaten until stiff; 
then freeze. 

Strawberry Ice Cream I 

1 quart strawberries 13^ cups milk 

1 cup sugar Whites 4 eggs 

1}4 cups heavy cream 3^ teaspoon salt 

Wash, pick over, hull and mash berries. Sprinkle 
with sugar, cover and let stand several hours; then 
squeeze through a double thickness of cheese-cloth. 
Mix cream, milk, whites of eggs, beaten until stiff, 
and salt. Freeze to a mush, using three parts finely 
crushed ice to one part rock salt. Add fruit juice 
and continue the freezing. If the fruit is acid more 
sugar may be necessary. 

Quince Ice Cream 

Make same as Strawberry Ice Cream I, using 
one-half cup quince puree in place of strawberries 
and adding one-half cup quince syrup drained from 



FROZEN DESSERTS 285 

canned quince and one-half tablespoon lemon 
juice. To obtain quince puree, drain canned quince 
and force through a puree strainer. 

Strawberry Ice Cream II 

3 cups thin cream Sugar 

Syrup from camaed strawberries Few grains salt 

Red coloring 

To cream add syrup drained from canned straw- 
berries to flavor, sugar to sweeten, and salt; then 
color a delicate pink. Freeze, using three parts 
finely crushed ice to one part rock salt. 

Normandy Ice Cream 

2 cups sugar 1 pint heavy cream 

Yi cup water 4 tablespoons Maraschino 

Yolks 6 eggs 1 teaspoon vanilla 

Few grains salt 

Put sugar and water in saucepan, bring to 
boiling point and let boil until S}Tup will spin a 
thread when dropped from tip of spoon. Pour grad- 
ually, while beating constantly, on yolks of eggs, well 
beaten. Cool, add cream, beaten until stiff, and re- 
maining ingredients. Freeze and serve in glasses 
with Marslunallow Sauce. 

Marshmallow Sauce 

}/i pound marshmallows 1 cup confectioners' sugar 

3^ cup boiling water 

Cut marshmallows in pieces and melt in double 
boiler. Dissolve sugar in boiling water, add to marsh- 



286 A NEW BOOK OF COOKERY 

mallows and stir until thoroughly blended. Turn 
into a bowl and cool before serving. A delicious 
accompaniment to chocolate or coffee ice cream. 

Marshmallow Ice Cream 

1 cup sugar Whites 3 eggs 

yi cup water 1 tablespoon vanilla 

}/2 pound marshmallows IM cups heavy cream 

Put sugar and water in saucepan, bring to boiling 
point and let boil until syrup will spin a thread when 
dropped from tip of spoon. Add marshmallows, cut 
in halves, and when partially melted beat, using an 
egg teater, until mixture is smooth. Pour gradually, 
while beating constantly, on whites of eggs, beaten 
until stiff, and beat until cold; then add vanilla and 
cream, beaten until stiff. Freeze, using three parts 
finely crushed ice to one part rock salt. 

Praline Ice Cream 

]/2 cup sugar H cup sugar 

% cup chopped pecan nut meats Few grains salt 

2 cups scalded milk 1 cup heavy cream 
Yolks 3 eggs % tablespoon vanilla 

Put one-half cup sugar in small omelet pan and 
stir constantly, until caramelized. Add nut meats 
and turn into a slightly buttered tin. Cool, pound 
and pass through a strainer. Make a custard of 
milk, egg yolks, remaining sugar and salt. Add pre- 
pared nuts and cool; then add cream, beaten until 
stiff, and vanilla and freeze. 




Montrose Puddix*;. — I'ugc 288 




Stkawbekky Ick Ckeam en Surprise. — y^aj^e 293. 




Lighted Ice Cream. — Page 294. 




Macaroon Basket Filled with Ice Cream. — Page 371. 



FROZEN DESSERTS ' 287 

Henri Apricot Ice Cream 

1 can apricots yi cup lemon juice 

1 y^ cups orange juice Few grains salt 

1 cup sugar 

Drain apricots and force fruit through a puree 
strainer. To syrup add fruit juices and salt, and 
sweeten to taste; then add apricot puree. Freeze, 
using three parts finely crushed ice to one part rock 
salt, and mould in one-half-pound baking powder 
boxes. Pack in salt and ice and let stand one and 
one-half hours. Remove from moulds, cut in slices 
for serving, and garnish with Praline Ice Cream. 

Standish Pudding 

1 quart box strawberries 1 pint heavy cream 

1 cup granulated sugar H cup powdered sugar 

1 cup water H tablespoon vanilla 

Lemon juice % cup rolled dried macaroons 

Pick over strawberries, sprinkle with granulated 
sugar, cover and let stand two hours. IMash, 
squeeze through a double thickness of cheese-cloth 
and add water and lemon juice to taste. Turn mix- 
ture into a brick mould. Beat cream until stiff and 
add powdered sugar, vanilla and rolled macaroons. 
Pour over fruit mixture to overflow mould. Cover 
with buttered paper (buttered side up), adjust cover, 
pack in rock salt and finely crushed ice, using equal 
parts, and let stand three hours. Remove from mould 
to chilled serving dish and garnish with Spun Sugar 
(see The Boston Cooking-School Cook Book, p. 548). 



■288 A NEW BOOK OF COOKERY 

Montrose Pudding 

Line a melon mould with Lemon Ice, fill with 
Maraschino Cream, cover with buttered paper, 
adjust cover, pack in salt and ice, using one part 
salt to two parts salt and ice, and let stand three 
hours. Remove to serving dish and garnish with 
Maraschino Cream, forced through a pastry bag and 
tube, crystallized mint leaves and glaced cherries. 

Lemon Ice. — Make a syrup by boiling four cups 
water and two cups sugar twenty minutes. Add 
three-fourths cup lemon juice, cool, strain and freeze. 

Maraschino Cream. — Beat one pint heavy cream 
until stiff. Add one-half cup powdered sugar, two 
tablespoons Maraschino and a few grains salt. 

Glace Helene 

. Line a mould with vanilla ice cream and fill with 
the following mixture: Beat one pint heavy cream 
until stiff and add one-half cup powdered sugar, one 
jar red Bar-le-duc Currants, one teaspoon vanilla 
,and one cup canned pineapple, cut in small cubes, 
;and soaked in one tablespoon Kirsch one hour. 
Cover with ice cream to overflow mould. Adjust 
cover, pack in salt and ice, using equal parts, and 
Jet stand two hours. 

Bombe Mousselaine 

Line a mould with strawberry ice and fill with 
the following mixture: Beat one cup heavy cream 



FROZEN DESSERTS 289 

until stiff and add three-fourths cup powdered sugar, 
one cup strawberry puree, one tablespoon Kirsch and 
one teaspoon vanilla. Cover with strawberry ice to 
overjflow mould, adjust cover, pack in salt and ice, 
using equal parts, and let stand two hours. To 
obtain strawberry puree force fresh strawberries 
through a puree strainer. Remove to chilled serv- 
ing dish and garnish with whipped cream, sweetened 
and flavored with vanilla, and fresh selected straw- 
berries. 

Bombe Supreme 

2 cups water 1 3^ cups orange juice 
1 cup sugar 13/^ cups grape fruit 
Few gratings orange rind 1 tablespoon lemon juice 
Yolks 4 eggs 1 H cups heavy cream 

1 tablespoon granulated Yt cup powdered sugar 

gelatine Few grains salt 

3 tablespoons cold water 5€ tablespoon Maraschino 

Put water, sugar and grated rind in saucepan, 
bring to the boiling point, add yolks of eggs, slightly 
beaten, and boil one minute. Remove from range 
and add gelatine, soaked in cold water. Strain, 
cool, add fruit juices and freeze. Line a two- 
qaurt melon mould with frozen mixture and 
fill with cream, beaten until stiff, sweetened and 
flavored. Cover with buttered paper, adjust cover, 
pack in salt and ice and let stand two and one- 
half hours. Remove from mould to serving dish 
and garnish with red Bar-le-duc Currants and pis- 
tachio nuts. 



290 A NEW BOOK OF COOKERY 

Coffee Caramel Parfait 

1 cup milk }/2 cup sugar 

2 tablespoons ground coffee 1 teaspoon salt 
J^ cup caramelized sugar 3 cups cream 
Yolks 3 eggs 1 teaspoon vanilla 

Scald milk with coffee and add caramelized sugar 
and yolks of eggs, slightly beaten, and mixed with 
sugar and salt. Cook until mixture thickens, stirring 
constantly; strain and cool. Add cream and vanilla 
and freeze. Line moulds with mixture, fill cavities 
with Sherry Cream, cover, pack in salt and ice, using 
equal parts, and let stand two hours. Remove from 
moulds and roll in Jordan almonds, blanched, 
sh^-edded and browned in oven. Arrange on a serv- 
ing dish and surround with spun sugar. 

Sherry Cream. — Beat one cup heavy cream until 
stiff and add one-fourth cup powdered sugar, two 
tablespoons Sherry wine, one-half teaspoon almond 
extract and a few grains salt. 

Strawberry Parfait Amour 

Part I 

1 quart box strawberries 3^ cup water 

2 cups sugar Whites 3 eggs 

1 pint heavy cream 

Wash, pick over, hull and mash berries. Sprinkle 
with one-half the sugar, cover and let stand several 
hours; then force through a fine strainer. Put re- 
maining sugar in saucepan, add water, bring to 



FROZEN DESSERTS 291 

boiling point and let boil until mixture will spin a 
thread when dropped from tip of spoon. Pour 
syrup gradually, while beating constantly, on whites 
of eggs, beaten until stiff. Cool and fold in 
cream, beaten until stiff. Freeze strawberry juice 
to a mush, add cream mixture and continue the 
freezing. 

Part II 

1 pint heavy cream ^ cup Jordan almonds 

Yi cup powdered sugar % cup brittle 

Few grains salt 

Beat cream until stiff and add sugar, almonds 
(blanched, roasted in a slow oven and chopped), 
brittle (broken in small pieces) and salt. Turn into 
a border or ring mould, cover with buttered paper, 
adjust cover, pack in salt and ice, using two parts 
finely crushed ice to one part rock salt, and let stand 
three hours. 

Remove Part II from mould to chilled serving 
dish, pile Part I in centre and garnish w4th one or 
two crystallized pink California roses. Such roses 
may be bought of large city, fancy grocers or con- 
fectioners. 

For brittle put one cup sugar in small omelet pan, 
place on range and stir constantly, until reduced to 
a syrup. Pour into a hot dripping pan, allowing 
syrup to barely cover bottom of pan. Cool, remove 
from pan, and break into small pieces, using the 
fingers. 



292 A NEW BOOK OF COOKERY 

Marron Plombiere 

Parti 

2 cups scalded milk 3^ teaspoon salt 

% cup sugar 2 cups thin cream 

Yolks 5 eggs 2 tablespoons brandy 

1 tablespoon vanilla 

Make a custard of first four ingredients; strain, 
cool, add cream and freeze to a mush. Add brandy 
and vanilla and finish the freezing. 

Part II 

1/2 tablespoon granulated 1 teaspoon vanilla 

gelatine A few grains salt 

2 tablespoons cold water 10 brandied marrons 

]/i cup scalded cream 34 cup Sultana raisins 

yi cup powdered sugar 5 macaroons 

2J^ cups thin cream 13^ tablespoons brandy- 

Soak gelatine in cold water, dissolve in scalded 
■cream and add powdered sugar. Set in pan of ice 
water and stir until mixture begins to thicken; then 
add the whip from cream, vanilla, salt, marrons, 
broken in pieces. Sultana raisins and macaroons 
(broken in pieces), soaked in brandy one hour. 

Line a mould with Part I and fill with Part II. 
Cover, pack in rock salt and finely crushed ice, using 
equal parts, and let stand two and one-half hours. 

New Year's Bomb 

Part I 

13^ cups milk 3^ teaspoon salt 

5 eggs 2 3^ cups cream 

M cup sugar 13^ tablespoons vanilla 



FROZEN DPJSSERTS 293^ 

Make a custard of milk, eggs, sugar and salt. 
Strain, cool and add cream and vanilla. Freeze and 
line a melon mould with mixture. 

Paxtll 

1 cup sugar 3 tablespoons cold water 

2 cups cream }/^ cup Jordan almonds 
% tablespoon granulated 3^ cup powdered sugar 

gelatine 1 teaspoon vanilla 

3^ teaspoon salt 

Put sugar in small saucepan or omelet pan, place 
on hot part of range and stir constantly until melted 
and of the color of maple syrup. Gare must be taken 
to prevent sugar from adhering to sides or bottoms 
of pan. Turn caramelized sugar into a dripping 
pan, cool and roll. Beat cream until stiff and add 
gelatine, soaked in cold water (then heated over hot 
water until gelatine has dissolved), caramelized sugar^ 
almonds (blanched, roasted in a hot oven until brown,, 
and chopped), powdered sugar, vanilla and salt. 
Fill lined mould with Part II, adjust cover, pack in 
salt and ice and let stand three hours. 

Strawberry Ice Cream en Surprise 

Beat whites of four eggs until stiff and add grad- 
ually, while beating constantly, two-thirds cup sugar, 
continuing the beating until mixture will hold its 
shape; then cut and fold in one-third cup sugar and 
flavor with one-half teaspoon vanilla. Brush over 
a pasteboard box (of correct size to cover a three-pint 



294 A NEW BOOK OF COOKERY 

brick mould) with a piece of tissue paper dipped in 
olive oil. Cover box with mixture forced through a 
pastry bag and large rose tube in parallel rows, length- 
wise. Place on tin sheet and bake in a slow oven 
fifty minutes. Remove case from box, cool and put 
over a three-pint brick of strawberry ice cream, on 
a chilled serving dish. Garnish with a crystallized 
pink California rose. Cut in slices, crosswise, for 
serving. 

Lighted Ice Cream 

2 cups scalded milk Canned quinces 

Yi cup sugar Yi cup quince sjTup 

Yolks 3 eggs 3 tablespoons orange Cura^oa 

J^ teaspoon salt 1 teaspoon Kirsch 

2 cups thin cream Yi teaspoon rum 

Make a custard of first four ingredients, strain 
and cool. Drain canned quince and force someof the 
pulp through a puree strainer; there should be two- 
thirds cup pulp. Add to custard, cream, quince pulp 
and remaining ingredients. Freeze and fill one- 
pound baking powder boxes, pack in salt and ice 
and let stand two hours. Color cold water violet. 
Set fancy ring mould in pail on bed of rock salt 
and finely crushed ice (using equal parts) and fill 
mould with the colored water. x4dd salt and ice until 
it comes nearly to top of mould and let stand until 
ice is nearly melted. If by this time water is not 
sufficiently frozen to form a shell, repack. Invert 
ice shell and drain off water. Put on a folded napkin 
on serving dish and surround with slices cut from 




Pistachio Pakfait. — Page 302. 




Grape Fruit Cocktail with Munt Balls. — Page 295. 




J 



Pineapple Coupe. — Page 296. 





Coupe Caruso. — Page 297 



FROZEN DESSERTS 295 

mould of ice cream, sprinkled with candied violets. 
Have ready a circular piece of cardboard of correct 
size to fit ring mould. Cut down three small candles, 
melt bottoms and place at regular intervals on card- 
board. Light candles just before sending to table. 
The effect is heightened when the room is darkened. 

Chantilly Mousse 

1 pint heavy cream Few grains salt 

i^ cup sugar 10 drops Hudnut's essence 

of violet 
2 cups meringues, broken in pieces 

Beat cream until stiff, using a Dover egg beater. 
Remove beater and add remaining ingredients. 
Turn into a mould, filling to overflowing, adjust 
cover, pack in finely crushed ice and rock salt (using 
equal parts) and let stand four hours. Remove to 
serving dish and garnish with candied violets and 
angelica. 

Grape Fruit Cocktail with Mint Balls 

Remove pulp from grape fruit and cut sections in 
pieces. Sprinkle with powdered sugar and chill in 
ice box. Serve in double cocktail glasses and gar- 
nish each with three small balls made of Creme de 
Menthe Ice (see p. 281) and three green leaves. 

Coupe Moquin 

Make an orange ice mixture (see The Boston Cook- 
ing-School Cook Book, p. 435) and freeze to a mush; 



296 A NEW BOOK OF COOKERY 

then add two tablespoons Creme de Menthe cordial 
and continue the freezing. Serve in champagne or 
coupe glasses and garnish with Bar-le-duc Currants, 
candied orange peel and fresh mint leaves. 

Hamburg Grape Coupe 

Beat yolks of seven eggs until thick and add three- 
fourths cup sugar, one-eighth teaspoon salt, one 
quart thin cream and three tablespoons Sherry wine. 
Freeze and fill coupe glasses two-thirds full of mix- 
ture and pipe Lemon Ice around edge, by forcing 
through a pastry bag and tube. Fill cavity with 
Hamburg grapes from which skins and seeds have 
been removed. 

Coupe Majestic 

Remove pulp from oranges in sections, allowing 
three sections to each coupe, as well £is one teaspoon 
Bar-le-duc Currants and two-thirds teaspoon Kirsch. 
Put prepared fruit in coupe glasses, cover with Orange 
Ice Cream (see The Boston Cooking-School Cook 
Book, p. 445) and cover ice cream with Orange Ice 
(see The Boston Cooking-School Cook Book, p. 435), 
colored pink. Make a depression in centre of Orange 
Ice and fill with whipped cream, to which is added 
Bar-le-duc Currants. Pour over each coupe one- 
half teaspoon Kirsch. 

Pineapple Coupe 

Mix one half-cup, each, shredded pineapple and 
sections of oranges, cut in pieces, and one-fourth cup 



FROZEN DESSERTS 297 

Malaga grapes (from which skin and seeds have been 
removed), cut in halves. Pour over two tablespoons 
Sherry wine and add two tablespoons powdered sugar 
and a few grains salt. Cover and let stand in ice 
box until thoroughly chilled. 

Arrange fruit in eight coupe glasses, cover with 
Vanilla Ice Cream (see The Boston Cooking-School 
Cook Book, p. 442), slightly piled in centre, and gar- 
nish with five triangular pieces of candied pineapple, 
five circular pieces of angelica, and a glaced cherry. 

Coupe Suzanne 

Remove apricots from can and cut in small pieces. 
To syrup add one-half cup sugar, bring to the boil- 
ing point and let simmer three minutes; add apricots 
and continue the boiling until syrup is thick and apri- 
cots are very soft. Half fill coupe, champagne or 
frappe glasses with vanilla ice cream, put one table- 
spoon prepared apricots in each, cover with ice 
cream, and garnish with red Bar-le-duc jam. 

Coupe Caruso 

Put in coupe glasses one tablespoon, each, shredded 
pineapple and thin strips of apple, soaked in rum. 
Fill glasses with Strawberry and Pistachio Ice 
Cream, using equal parts, having the dividing line 
between the two kinds extend up and down through 
centre of glass. Spread evenh' on top and garnish 
with diamond-shaped pieces of angelica and one- 
half a glaced cherry. 



298 A NEW BOOK OF COOKERY 

Coupe Louisiana 

Mix two-thirds cup, each, fresh shredded pine- 
apple and strawberries, cut in quarters. Sprinkle 
with one-fourth cup powdered sugar and pour over 
one-half tablespoon Maraschino. Cover and let 
stand in cold place two hours. Put mixture in eight 
coupe glasses, cover fruit with Orange Ice, colored 
pink (see The Boston Cooking-School Cook Book, p. 
435). Cover ice with Strawberry Ice Cream and 
garnish top of each with a small cream cake filled 
with whipped cream, sweetened and flavored with 
vanilla, and covered with Confectioners' Frosting 
(see The Boston Cooking-School Cook Book, p. 
527), colored pink. 

Cognac Pear Coupe 

Drain canned pears from syrup and to syrup add 
one-half cup sugar and a few grains salt. Bring to 
the boiling point and let simmer fifteen minutes. 
Add two tablespoons brandy and eight whole pears. 
Place on back of range and let stand ten minutes; 
then drain. Cut remaining pears in small pieces; 
there should be one cup. Add one-half slice canned 
pineapple, cut in small pieces, and two tablespoons 
Maraschino cherries, cut in quarters, and pour over 
one tablespoon brandy and one-fourth cup pineapple 
syrup. Arrange fruit in eight coupe glasses, cover 
with Vanilla Ice Cream, place whole pears in centre 
and garnish with whipped cream, sweetened and 




Pahfait Amuih. — Pane 300. 




■■/ 



('o(;nac Pear Coupe. — Pa^e 298. 




^. 



FROZEN DESSERTS 299 

flavored with vanilla and forced through a pastry 
bag and tube. 

Chocolate Mint Coupe 

Put a layer of Chocolate Ice Cream in coupe glass, 
cover with a layer of Mint Cream, and cover mint 
cream with a layer of chocolate ice cream. Garnish 
each with a glaced mint paste. 

Chocolate Ice Cream. — Put one-half pound sweet 
chocolate in double boiler, add two cups cold milk 
and cook over hot water until thick and smooth; the 
time required being about fifteen minutes. Beat 
four eggs and add one cup sugar; then add one cup 
thin cream, one tablespoon, each, vanilla and brandy 
and one-eighth teaspoon salt. Combine mixtures, 
strain and freeze. 

Mint Cream. — Mix one cup heavy cream, one cup 
milk, one-half cup sugar and five tablespoons Creme 
de Menthe; then freeze. 

Plombiere Charlotte 

Turn contents one can peaches into a saucepan, 
add one-third cup sugar and a few grains salt, bring 
to the boiling point and let simmer until syrup is 
thick. Cut fruit in small pieces, pour over two 
tablespoons brandy and chill. Put one tablespoon 
prepared fruit in each coupe glass, cover with Jun- 
ket Ice Cream (see The Boston Cooking-School 
Cook Book, p. 448) and arrange four halves of lady 
fingers at equal distances on top. Fill spaces with 



300 A NEW BOOK OF COOKERY 

heav}^ cream, whipped, sweetened and flavored with 
brandy and vanilla in combination. Garnish top 
of each with a glaced cherry. 

Frozen Orange Whip 

1 cup sugar J<^ cup orange juice 
% cup water 1 pint heavy cream 
Grated rind 2 oranges ' 2 oranges 

Boil sugar and water until syrup will thread when 
dropped from tip of spoon. Add grated rind and 
orange juice, cover and keep warm one hour; then 
cool. Beat cream until stiff and add, gradually, the 
orange syrup. Cut oranges in halves, crosswise, and 
remove pulp and separate into small pieces. Pour 
juice from the two oranges into a brick mould; then 
put in alternate layers of cream and orange pulp 
until mould is filled to overflowing. Adjust cover, 
pack in salt and ice, using equal parts, and let stand 
two hours. 

Paxfait Amour 

4 cups water " Grated rind 2 granges 

2 cups sugar Granadine 
2 cups orange juice Kirsch 

J^ cup lemon juice Brandy 

Mix water and sugar, bring to the boiling point 
and let boil one minute. Add fruit juices and grated 
rind; cool, strain and freeze. Serve in tall coupe 
glasses, make a depression in each one, using an 
apple corer, and fill each cavity with one teaspoon 
granadine, one teaspoon Kirsch and one-half tea- 



FROZEN DESSERTS 301 

spoon brandy. By adding the liquors in this order 
their difference in specific gravity will cause them to 
appear in three distinct layers. 

Pineapple Marquise 

2 cups sugar Few grains salt 

2 cups water 1 pint heavy cream 

2 cups pineapple juice 1 cup pineapple purde 

Juice 1 lemon Ji cup powdered sugar 

J4 cup Swiss Kirsch 1 teaspoon vanilla 

Make a syrup by boiling sugar and water two min- 
utes, add pineapple juice, lemon juice, Kirsch and 
salt, and freeze, using equal parts of finely crushed 
ice and rock salt. Just before serving add remaining 
ingredients. Serve in coupe or champagne glasses. 
To obtain pineapple puree, force canned pineapple 
through a puree strainer. 

Armandine Punch 

1 can peaches H cup prunes 

% cup sugar H cup Maraschino. cherries 

\}/2 cups water /^ cup white canned cherries 

Few grains salt Ji cup brandy 

Whites 5 eggs Heavy cream 

1 tablespoon lemon juice Powdered sugar 

)4 cup rum Red coloring 

}/i cup raisins Peach extract 

Add sugar to peaches, bring to the boiling point 
and let simmer thirty minutes; then rub through a 
sieve. Add water, salt, ^gg whites, unbeaten, and 
lemon juice. Freeze to a mush and add rum, raisins. 



302 A NEW BOOK OF COOKERY 

seeded and cut in pieces, prunes, stoned and cut in 
pieces, Maraschino cherries, cut in halves, and canned 
cherries, cut in halves, soaked in brandy over night 
or for several hours; then freeze until of the right 
consistency. 

Serve in coupe glasses and pour over each two 
tablespoons heavy cream, colored pink, sweetened 
and flavored with peach extract. 

Pistachio Parfait 

1 cup sugar 1 pint heavy cream 

}/i cup water Burnett's Leaf Green 

Whites 3 eggs K cup finely chopped 
1 tablespoon vanilla pistachio nuts^ 

1 teaspoon almond extract Whipped cream 

Boil sugar and water until syrup will thread when 
dropped from tip of spoon. Pour slowly, while stir- 
ring constantly, on the beaten whites of eggs, and 
continue the beating until mixture is cold; then add 
flavoring. Color cream a delicate green and beat 
until stiff. Add to first mixture with nut meats. 
Freeze, using three pints finely crushed ice to one 
pint rock salt, and serve in glasses. Garnish top 
with whipped cream, sweetened and flavored with 
vanilla, and sprinkle with chopped pistachio nuts. 

Marron Parfait 

1 cup sugar 1 cup marrons, cut in pieces 

Ji cup water 1 tablespoon rum 

Yolks 6 eggs 1 pint heavy cream 

2 teaspoons vanilla 




m^^ ^ 



Mock Mince V\K. — Pagc 306. 




Pumpkin Pie. — Page 308. 




Chocolate Custard Pie. — Page 308. 







Marlborough Pie. — Page 307. 



FROZEN DESSERTS 303 

Put sugar and water in saucepan; bring to the 
boiling point and let boil five minutes. Pour sjTup 
gradually, while beating constantly, on yolks of 
eggs, beaten until thick, and cook over hot water, 
stirring constantly until mixture thickens. Remove 
from fire and beat until cold. Add marrons, which 
have soaked in rum one-half hour, cream beaten 
until stiff and vanilla. 

Turn into moulds, adjust covers, pack in salt and 
ice (using equal parts) and let stand four hours. 
Remove to chilled ser\dng dish and garnish with 
whipped cream (sweetened and flavored) and mar- 
rons. 



CHAPTER XXVI 

PASTRY AND PIES 

Family Paste 

MIX and sift two cups pastry flour with one and 
one-half teaspoons salt and work in two-thirds 
cup lard, using the tips of the fingers. Moisten with 
one-half cup cold water and toss two-thirds of the 
mixture on a slightly floured board. Pat and roll in 
rectangular shape, spread with one tablespoon lard 
^nd dredge with flour. Cut in thirds, lengthwise; 
pile strips one on top of another. Fold in halves 
and then in quarters. Again pat and roll out, spread, 
■dredge and fold as before. Cut in halves, turn over, 
Jiaving cut edges come on top. Pat and roll each 
piece to fit top of pie, and pat and roll reserved third 
for two undercrusts. 

Oscar's Paste 

2% cups pastry flour M cup washed butter 

% cup cold water 2 tablespoons lard 

Put two cups flour in bowl, add gradually cold 
water and beat until smooth. Put one-third cup 
flour on board or cloth, turn mixture from bowl on 
flour. Put two-thirds washed butter mixed with lard 
in centre of mixture, draw mixture over butter, 
sprinkle top generously with some of the remaining 




PASTRY AND PIES 305 

one-third flour and pat and fold four times. Again 
sprinkle with flour and pat and roll in long rectangu- 
lar -shape. Spread with remaining butter, dredge 
with flour and fold from ends towards centre, mak- 
ing three layers. Pat, roll and again fold; repeat 
three times. 

PufE Paste (by Measurement) 
I 

1 Yi cups bread floiir, once sifted 
1 cup washed butter 

II 

1 cup bread floiu", once sifted 
Yi cup pastry flour, once sifted 
1 cup washed butter 

Either I or II gives the correct ingredients by 
measure for the making of puff paste. These have 
been worked out at the request of many pupils who 
often do not have family scales or if they do have 
them, find they do not always weigh correctly or 
are carelessly used. Follow directions for the mak- 
ing in The Boston Cooking-School Cook Book, p. 46L 

Irish Puff Paste 

2 cups bread flour 2 cups butter 

Cold water 

Put flour in bowl and add butter, separated into 
small pieces. Moisten to a dough with water and toss 
on a slightly floured board or cloth. Pound, using the 
rolling pin, until butter is thoroughly incorporated 
throughout the mixture. If butter becomes so soft 



506 A NEW BOOK OF COOKERY 

that the handHng is difficult, put on ice to chill. WTien 
thoroughly blended, pat, roll, shape and bake. 

Cataldi's PufE Paste 

1 pound pastry flour Yolk 1 egg 

2 tablespoons lemon juice Cold water 

Yi teaspoon salt 1 pound washed butter 

Put flour, once sifted, in bowl, make a depression 
in centre, pour in lemon juice and add yolk of %g^ 
^ndsalt; then add cold water to make a dough. Toss 
on a floured cloth, knead, cover and let stand five 
minutes. Pat, roll out and fold in washed butter, 
same as puff paste (see The Boston Cooking-School 
Cook Book, p. 461). 

Mock Mince Pie Meat 

3 pints chopped apples 1 teaspoon clove 

3 pints chopped green tomatoes % teaspoon allspice 

4 cups brown sugar M teaspoon mace 
134 cups vinegar 54 teaspoon pepper 
3 cups raisins 2 teaspoons salt 

3 teaspoons cinnamon ^ cup butter 

Mix apples with tomatoes and drain. Add remain- 
ing ingredients, except butter, bring gradually to the 
boiling point, and let simmer three hours, then add 
l)utter. Turn into glass jars as soon as made. 

Banana Pie 

1 cup scalded milk 34 cup thin cream or top milk 

}/z cup sugar % tablespoon lemon juice 

2^ tablespoons flour 1 large banana 

K teaspoon salt Whites 2 eggs 

Yolks 2 eggs 2 tablespoons powdered sugar 

34 teaspoon lemon extract 



PASTRY AND PIES 307 

Mix sugar, flour and salt, and add egg yolks, 
slightly beaten. Pour on scalded milk 'gradually, 
while stirring constantly, and cook in double boiler 
fifteen minutes, stirring constantly until mixture 
thickens, and afterwards occasionally. Cool and 
add cream, lemon juice and banana, peeled, scraped 
and cut in one-eighth-inch slices. Chill thoroughly 
and turn into a pastry pie case (see The Boston Cook- 
ing-School Cook Book, p. 466). 

Just before serving beat whites of eggs until stiff,, 
add sugar, gradually, and lemon juice. Spread evenly 
over pie and put under gas flame to cook until deli- 
cately browned. 

Marlborough Pie 

3 apples Grated rind H lemon 

}4 cup butter 1^ tablespoons lemon juice 

K cup sugar 13^ talilespoons Sherry wine 

3 eggs, slightly beaten Few grains salt 

Wipe, pare, core and steam three apples; then rub 
through a fine sieve and add remaining ingredients. 
Line a pie-plate with paste, put on rim and turn in 
mixture. Bake in a moderate oven until firm. Gar- 
nish top lattice fashion with Meringue II (see The 
Boston Cooking-School Cook Book, p. 480) forced 
through a pastry bag and round tube, then pipe 
a border ground edge. Ornament with diamond- 
shaped pieifces and cubes of currant or crab apple 
jelly, as shown in illustration. 



308 A NEW BOOK OF COOKERY 

Rhubarb and Raisin Pie 

Line a plate with plain paste and fill with two 
cups rhubarb, cut in one-quarter-inch pieces. Sprin- 
kle with one cup sugar and one-half cup raisins, 
seeded and cut in halves. Cover with crust and bake 
in a moderate oven forty-five minutes. 

Pumpkin Pie 

IJ^ cups steamed and . }/2 teaspoon ginger 

strained pumpkin 3^ teaspoon salt 

% cup brown sugar 2 eggs 

1 teaspoon cinnamon 13^ cups milk 

3^2 cup cream 

Mix sugar, spices and salt and add pumpkin, eggs, 
slightly beaten, and milk and cream, gradually. 
Bake in one crust, cool and serve with 

Brandy Sauce. — Cream one-fourth cup butter and 
add gradually, while beating constantly, one and 
one-half cups brown sugar and two tablespoons 
brandy; then add yolks two eggs, well beaten, and 
one-half cup milk. Cook over hot water, stirring 
constantly, until mixture thickens. Pour mixture 
gradually, while beating constantly, on whites of two 
■eggs beaten until stiff. 

Chocolate Custard Bitf^*l| 

13^ cups milk 1 3^ teaspoons Jbutter 

2 tablespoons grated 2 egg'^^plks / 

chocolate 33^ teaJgpotSis cornstarch 

3^ cup sugar 3^ teaspoon vanilla 



PASTRY AND PIES 309 

Scald one cup milk with grated chocolate, sugar 
and butter. Add egg yolks, slightly beaten, and corn- 
starch, diluted with remaining milk, and cook ten 
minutes, stirring constantly until mixture thickens 
and afterwards occasionally; then add vanilla. 
Fill a pastry pie case with mixture, cover with Me- 
ringue II (see The Boston Cooking-School Cook Book^ 
p. 480), forced through a pastry bag and tube, and 
bake until firm and delicately browned. 

Butter Scotch Pie 

Roll paste to one-fourth inch in thickness, cut 
three circles nine inches in diameter, prick, place on 
a tin sheet and bake in a hot oven. Put between. 
layers Butter Scotch Filling and cover top with 
meringue. 

Butter Scdtch Filling. — Cream four tablespoons 
butter and add gradually six tablespoons flour; then 
add three-fourths cup brown sugar, mixed with two 
eggs slightly beaten, and one-half teaspoon salt. 
Scald two cups milk, add three teaspoons caramel 
syrup and add gradually to mixture. Return to 
double boiler and cook fifteen minutes, stirring con- 
stantly until mixture thickens and afterwards oc- 
casionally. Caramel syrup is made by caramelizing 
one-half cup sugar, adding one-third cup boiling 
water and letting boil until a thick syrup is formed. 

Meringue. — Beat whites three eggs until stiff, 
and add gradually, while beating constantly, three 
tablespoons brown sugar and a few grains salt;. 



310 A NEW BOOK OF COOKERY 

then cut and fold in two tablespoons powdered 
sugar. 

Frangipan Cream Pie 

Roll paste to one-fourth-inch thickness and cut 
three circular pieces, nine inches in diameter. Place 
on a tin sheet, prick with a fork and bake in a hot 
oven. Put together with Frangipan Cream (see p. 
346) and dust top with powdered sugar. 

Devonshire Pie 

Roll paste one-quarter inch in thickness, cut three 
circles nine inches in diameter and prick with a 
fork. From one of the pieces cut a circle seven and 
one-half inches in diameter, leaving a one and one- 
half inch ring. Place on a tin sheet and bake in a 
hot oven. Put cream filling between pieces, place 
ring on top, and fill space with fresh strawberries, 
sweetened to taste. Garnish or not, as desired, with 
whipped cream, sweetened and flavored with vanilla. 

Apple Flawn 

Wipe, pare, quarter, core and thinly slice four 
apples. Put in saucepan with one tablespoon butter, 
three tablespoons powdered sugar, grated rind one- 
fourth lemon, and one-inch-piece stick cinnamon. 
Cook, stirring constantly, until reduced to a thick 
puree; then remove cinnamon. Add one- third the 
measure of apricot puree and season with one-half 



PASTRY AND PIES 311 

tablespoon Apricot Brandy, a few grains salt and 
more sugar if needed. 

Wipe and pare three selected apples, cut in eighths, 
lengthwise, and remove cores. Make a syrup by 
boiling one cup sugar and one cup water ten minutes. 
Add one teaspoon vanilla and one-half the pieces of 
apple. Cook slowly until apples are soft and clear. 
Remove from syrup and coat each piece with some 
of the sjTup. To remaining s}Tup add one-fourth cup 
boiling water and color red. Bring to the boiling 
point, add remaining apples and cook and coat. Fill 
pie pastry shell with first mixture and garnish top 
with alternate sections of prepared apples, working 
from outside towards centre. 



R 



CHAPTER XXVII 

PASTRY DESSERTS 
Apple Dumplings 

OLL Plain Paste (see The Boston Cooking-School 
Cook Book, p. 463), or Family Paste very thin 
and cut in squares. Pare and core eight medium- 
sized apples and place an apple on each square. Fill 
cavities with sugar and add a few grains, each, of cin- 
namon and nutmeg and a bit of butter. Wet edges of 
pastry with white of egg and fold points over apples. 
Place in dripping pan and pour around one cup boil- 
ing water, to which have been added one-half cup 
sugar, one-fourth cup butter and one-half teaspoon 
cinnamon. Bake in a hot oven until apples are soft. 
Before removing from oven, brush over with white 
of egg and sprinkle with sugar. Serve with Creamy 
Sauce I (see The Boston Cooking-School Cook Book, 
p. 408). 

Pastry Stars 

Roll puff paste to one-eighth inch in thickness and 
cut in three-inch squares. Make a one and one-half 
inch cut from four corners on diagonal of squares and 
fold alternate corners to centre in such a way as to 
make star shapes. Arrange on a tin sheet and bake 



PASTRY DESSERTS 313 

in a hot oven. Cool, press down centres and fill with 
any conserve. 

Nut Pastry Sticks 

Roll plain paste to one-fourth inch in thickness 
and cut in strips five inches long by one inch wide, 
using a pastry jagger. Arrange on a tin sheet and 
bake in a hot oven. Cool slightly, brush over with 
white of one egg, slightly beaten and diluted with 
one teaspoon cold water. Sprinkle generously with 
chopped pecan nut meats, return to oven and bake 
two minutes. 

Swedish Tea Circles 

Roll Oscar's Paste (see p. 304) to one-third inch 
in thickness and spread generously with chopped 
blanched Jordan almonds, mixed with sugar, using 
one-half as much sugar as nut meats. Pat and roll 
to one-eighth inch in thickness and shape with a 
small circular cutter, first dipped in flour. Arrange 
on a tin sheet and bake in a hot oven eight minutes. 

Nut Pastry Rolls 

Roll paste to one-eighth inch in thickness and cut 
in pieces five by three inches. Spread with jelly, 
which has been beaten with a fork until of right con- 
sistency to spread, sprinkle with chopped pecan nut 
meats, and roll each piece separately like a jelly roll. 
Place on a tin sheet, having end of rolls nearest sheet, 
which keeps them in better shape. Bake in a hot 
oven. 



314 A NEW BOOK OF COOKERY 

Marguerite Squares 

Pat and roll puff paste to one-eighth inch in 
thickness and cut in two-inch squares. Arrange on 
a tin sheet and bake until delicately browned. Cool 
slightly, spread with Marguerite Frosting, having it 
come nearly to edge of pastry, and return to oven to 
finish the baking. Arrange on plate covered with a 
lace paper doily. 

Marguerite Frosting. — Put one and one-half cups 
sugar in a small saucepan, pour over one-half cup 
water, bring to the boiling point and let boil until 
syrup will spin a long thread when dropped from 
tip of spoon or tines of fork. Remove to back of 
range and add twelve marshmallows, cut in eighths. 
Pour gradually, while beating constantly, on whites 
of two eggs, beaten until stiff, and as soon as thor- 
oughly blended add one-fourth cup shredded cocoa- 
nut, one-third cup currants or Sultana raisins and 
one-fourth teaspoon vanilla. If one is carrying out 
a color scheme, color as desired. 

Pineapple Tartlets 

Roll paste to one-quarter inch in thickness. Line 
patty pans with paste, prick, fill two-thirds full of 
rice or barley and bake in a hot oven until delicately 
browned. Mix three-quarters cup sugar and two 
tablespoons flour. Pour on gradually, while stirring 
constantly, one-half cup water, bring to the boiling 
point and let boil five minutes. Add one-half can 



PASTRY DESSERTS 315 

shredded pineapple, yolks two eggs, slightly beaten, 
and one-quarter teaspoon salt. Fill pastry cases 
with pineapple mixture, cover with meringue and 
bake in a moderate oven until meringue is set and 
delicately browned. 

Pineapple Circles 

Put one can sliced pineapple in saucepan, add one- 
third cup sugar, bring to the boiling point and let 
simmer until fruit is soft. Roll paste to one-fourth 
inch in thickness, cut in circles, same size as pine- 
apple slices, arrange on tin sheet, prick and bake in 
a hot oven ten minutes. Put together in pairs with 
White Mountain Cream Filling (see p. 345). Place 
a slice of pineapple on each and garnish centres with 
halves of candied cherries. 

Amsterdam Pastry Novelties 

Roll paste to one-fourth inch in thickness and cut 
in pieces six inches by two inches. Sprinkle ends with 
sugar mixed with cinnamon (using three parts sugar 
to one part cinnamon) and roll toward centre twice. 
Prick unrolled part with a fork, place on a tin sheet 
and bake in a hot oven. Spread unrolled sections 
with currant jelly, which has been beaten with a fork 
until of right consistency to spread evenly. Over 
jelly arrange one-inch sections of canned peaches. If 
peaches are not soft, cook in their own sjTup, to which 
a small quantity of sugar has been added. 



316 A NEW BOOK OF COOKERY 

Mont Blanc 

Pat and roll puff or Oscar's Paste to one-eighth inch 
in thickness and cut in three pieces twelve by three 
inches. Place on tin sheet, prick and bake in a hot 
oven. Cut each piece in quarters crosswise, using a 
sharp knife. Arrange four in square shape on serving 
dish, leaving a small space between each. Cover 
with fresh, or canned fruit; cover fruit with pastry 
squares and pastry squares again with fruit; repeat. 
Spread sides with whipped cream, sweetened and 
flavored with vanilla, and garnish with whipped 
cream, forced through a pastry bag and tube, and 
chopped pistachio nuts. 

Peach Pralines 

Roll paste to one-eighth inch in thickness and cut 
in eight rounds of correct size to cover inverted, 
circular individual tins. Cover tins with paste, prick 
several times and bake until delicately browned. Re- 
move from pans, put two tablespoons Praline Cream 
(see p. 346) in each, on cream place one-half a canned 
peach, poached in its syrup, cover with meringue and 
bake until delicately browned. 

St. Valentine's Hearts 

Roll paste to one-fourth inch in thickness, shape 
with a heart-shaped cutter, first dipped in flour, place 
on a tin sheet and bake until delicately browned. 
Split, fill with orange marmalade, cover tops with 




Devonshire Pie. — Page 310. 








Mont Blanc — y^a^c ;jlO. 




Keswick Gingerbread. — Page 319. 




Nut Oatmeal Cookies. — Page 321. 



PASTRY DESSERTS 317 

orange frosting and sprinkle around edge a border 
of chopped, candied orange peel. Arrange on a plate 
covered with a heart-shaped lace paper doily. 

Cocoanut FlufEs 

■ Roll paste to one-fourth inch in thickness, cover in- 
verted individual round tins, prick, place on tin sheet 
and bake in a hot oven. Cut circular pieces to fit 
top of tins and bake. Fill cakes with cocoanut mix- 
ture and cover with tops. For the mixture soak one- 
half cup shredded cocoanut in one-fourth cup milk 
one hour. Heat in double boiler and add gradually, 
while stirring constantly, one-half tablespoon corn- 
starch, diluted with one tablespoon cold water, and 
cook fifteen minutes, stirring constantly, until mix- 
ture thickens, and afterwards occasionally. Scald 
one-half cup milk and add one egg yolk mixed with 
one-fourth cup sugar, one tablespoon flour and one- 
eighth teaspoon salt. Cook fifteen minutes, stirring 
constantly, until mixture thickens, and afterwards 
occasionally. Add one tablespoon butter, cocoanut 
mixture, and one-half teaspoon vanilla; then fold in 
the white of one egg, beaten until stiff. 

Venetian Boats 

Roll puff paste to one-eighth inch in thickness and 
line small boat-shaped tins. Prick and half fill with 
spice cake mixture; sprinkle with chopped pecan 
nut meats, put on a tin sheet and bake in a hot oven. 



318 A NEW BOOK OF COOKERY 

For the spice cake mixture, — cream one-fourth cup 
butter and add one-fourth cup brown sugar gradually, 
while beating constantly; then add yolks two eggs, 
beaten until thick, one-fourth cup, each, molasses 
and milk and one and one-eighth cups flour, mixed 
and sifted with one-fourth teaspoon each soda and 
clove, one-eighth teaspoon grated nutmeg, a few 
grains cayenne and a few gratings from the rind of 
a lemon. 



CHAPTER XXVIII 

GINGERBREADS, COOKIES, AND WAFERS 

Marshmallow Gingerbread 

J^ cup shortening 1^ teaspoons soda 

1 cup molasses 1 teaspoon salt 

1 egg 1 teaspoon ginger 

23/3 cups flour 1 cup sour milk 
Marshmallows 

ly /TELT shortening (chicken fat may be used to 
-^"-■- excellent advantage) and add molasses, egg, 
well beaten, flour mixed and sifted with soda, salt 
and ginger and sour milk. Beat vigorously, turn 
into a buttered and floured dripping pan and bake 
in a moderate oven twenty-five minutes. Remove 
from pan, cut in halves, crosswise, and put marsh- 
mallows between layers. Put in oven and let stand 
three minutes. Remove to serving dish, cool slightly, 
cut in squares and serve with whipped cream, sweet- 
ened and flavored with vanilla. 

Keswick Gingerbread 

}4 pound butter 14 pound brown sugar 

^ pound flom" }^ teaspoon ginger 

1 ounce candied lemon peel 

Work butter into flour, using the hands, and when 
well mixed, add sugar, ginger, and lemon peel, cut 



320 A NEW BOOK OF COOKERY 

in small pieces, mixing with the hands. Press into 
a buttered pan two and one-half inches in thickness, 
using the back of the hand, and sprinkle with one- 
half cup of the mixture which has been reserved for 
the purpose. Bake in a moderate oven, cut in squares 
and let stand until cold; then remove from pan. 

Shubert Gingerbread 

2 cups bread flour }/2 cup sour milk 

H cup butter j^ teaspoon soda 

3^ cup sugar Yi teaspoon ginger 

1 egg }/2 teaspoon grated nutmeg 

yi teaspoon cinnamon 

Work flour and butter together, using the hands, 
until thoroughly mixed; then add sugar and again 
work together, using the hands. Reserve one cup 
of the mixture and to the remainder add egg, well 
beaten, and sour milk, mixed with soda and spices. 
Butter a shallow cake pan and sprinkle evenly with 
one-half of the reserved crumbs. Spread over the 
batter, sprinkle with remaining crumbs and bake in 
a, moderate oven. Cut in squares or finger-shaped 
pieces while still hot, and remove from pan. 

Sour Cream Molasses Cookies 

^/i cup lard % cup sour cream 

M cup brown sugar 1 tablespoon soda 

%, cup molasses 1 tablespoon salt 

2 eggs Yi tablespoon ginger 

Flour 

Work lard and sugar together until creamy; then 
add molasses, eggs, well beaten, sour cream, mixed 




Peanut Baus. — Page 321. 




Peanut Macaroons. — Page 323. 




Marsiimallow Teas Ready for Oven. — Page 324. 




Marshmallow Teas. — Page 324. 



GINGERBREADS, COOKIES, AND WAFERS 321 

with soda, salt and ginger, and flour, to make a soft 
dough. Put in ice box or cold place to chill. Pat 
and roll to one-half inch in thickness (using one-half 
the mixture at a time) and shape with a round cut- 
ter, first dipped in flour. Put on a buttered sheet 
and bake in a moderate oven. 

Nut Oatmeal Cookies 

]4, cup butter J^ cup chopped nut meats 

M cup lard 1 J^ cups flour 

1 cup sugar ^ teaspoon salt 

1 egg }/2 teaspoon soda 

5 tablespoons milk ^ teaspoon cinnamon 

1% cups rolled oats }/2 teaspoon clove 

J^ cup raisins 3^ teaspoon allspice 

Cream butter and lard together, and add grad- 
uafly, while beating constantly, sugar; then add egg, 
well beaten, milk, rolled oats, raisins (seeded and 
cut in pieces) and nut meats, chopped. Mix and sift 
flour with remaining ingredients and add to first 
mixture. Drop from tip of spoon on a buttered sheet, 
one inch apart, and bake in a moderate oven fifteen 
minutes. 

Peanut Bars 

1 quart roasted Spanish peanuts 1 cup brown sugar 

White 1 egg J^ teaspoon salt 

}/i teaspoon vanilla 

Shell, remove skins and finely chop peanuts. Beat 
white of egg until stiff and add gradually, while 
beating constantly, sugar, salt and vanilla. Fold in 



322 A NEW BOOK OF COOKERY 

peanuts, spread mixture in a buttered tin square 
shallow pan and bake in a slow oven. Cut in bars, 
using a sharp knife, and remove from pan. 

Peanut Wafers 

% cup butter J^ teaspoon soda 

13^ cups light brown, sugar 3 tablespoons milk 

1 egg 1 quart peanuts 

3^ teaspoon salt Flour 

Cream butter and add sugar gradually, while 
beating constantly; then add egg, well beaten, 
salt, and soda dissolved in milk. Shell, skin and 
chop peanuts. Add one-half to mixture and flour 
to roll the quantity required, being about three 
cups. Put a portion of the mixture on a well-greased 
and sUghtly floured tin sheet or inverted dripping 
pan and pat and roll to one-eighth inch in thickness, 
then sprinkle with peanuts and bake in a hot oven. 
Cut in strips one inch by three inches. Repeat 
until all the mixture is used. 

Swedish Nut Wafers 

J^ cup shortening 2 tablespoons milk 

% cup sugar 3^ teaspoon salt 

1 egg 1 teaspoon baking powder 

13^ cups flour 1 teaspoon vanilla 

3^ cup chopped nut meats 

Cream the shortening (using butter and lard 
in equal proportions) and add sugar gradually, while 
beating constantly; then add egg, well beaten, milk, 
flour, mixed and sifted, with baking powder and 



GINGERBREADS, COOKIES, AND WAFERS 323 

salt and vanilla. Spread evenly on the bottom of a 
buttered inverted dripping pan, using a case knife, 
sprinkle with nut meats and bake in a moderate 
oven twelve minutes. Cut in strips three-fourths 
inch wide by four and one-half inches long and shape 
over a rolling pin. If strips become brittle before 
the shaping is accomplished, return to oven to re- 
heat, when they are again made pliable. 

Peanut Macaroons 

White 1 egg 5 tablespoons finely chopped 

J^ cup fine granulated peanuts 

sugar 1 teaspoon vanilla 

Beat white of egg until stiff and add gradually, 
while beating constantly, sugar; then add peanuts 
and vanilla. Drop from tip of spoon on buttered 
sheet one and one-half inches apart. Garnish each 
with one-half peanut and bake in a slow oven from 
twelve to fifteen minutes. 

Sultana Sticks 

1 cup sugar 3^ cup flour 

}4: cup melted butter 34 teaspoon salt 

1 egg, unbeaten J4 teaspoon vanilla 

2 squares melted chocolate M cup Sultana raisins 

3i cup chopped English walnut meats 

Mix ingredients in order given. Line a seven-inch 
square pan with paraffine paper, put in mixture, 
spread evenly and bake in a slow oven. Remove 
from pan, take off paper and cut at once in bars 
three and one-half by one and three-quarters inches. 



324 A NEW BOOK OF COOKERY 

> Chocolate Nut Bars 
• * 

Whites 6 eggs 3 ounces unsweetened 

14 ounces powdered sugar chocolate 

Yi pound Jordan almonds 

Beat egg whites until stiff and add gradually, while 
beating constantly, sugar; then carefully cut and fold 
in chocolate which has been melted and slightly 
cooled and two-thirds of the nut meats, blanched 
and chopped. Spread mixture one-fourth inch thick 
in two buttered dripping pans, sprinkle with re- 
maining nuts and bake in a slow oven forty minutes. 
While warm cut in finger-shaped pieces, using a 
sharp knife. For serving arrange on a plate covered 
with a lace paper doily. 

Scotch Five o'Clock Teas 

% pound butter 6 ounces sugar 

1 pound flour 

Cream butter and add gradually, while beating 
constantly, sugar; then work in the flour, using the 
hands. Press into a buttered dripping pan to one- 
half inch in thickness, prick with a fork, at even, 
frequent intervals and bake in a moderate oven 
thirty-five minutes. Cool slightly, cut in squares or 
oblongs and remove from pan. 

V 

\ Marshmallow Teas 

Arrange marshmallows on thin unsweetened round 
wafer crackers, allowing one marshmallow to each 







Chocolate Walnut Wakeks. — i'«r ^-^• 




Tkani't Wakkus. — y'offc 32 




The Rolling of Swedish Nut Wafers. — Page 322. 




Swedish Nut Wafers. ^ — Page 322. 



GINGERBREADS, COOKIES, AND WAFERS 325 

cracker. Make a deep impression in the centre of 
each marshinallow and in each cavity drop one-fourth 
teaspoon butter. Arrange on a tin sheet and bake 
until marshmallows spread and nearly cover crackers. 
Insert one-half a candied cherry in each cavity and 
arrange on a plate covered with a doily. 

Chinese Tea Cakes 

J^ cup shortening 1 tablespoon cold water 

1 cup brown sugar H teaspoon vanilla 

ys teaspoon soda 1 cup flour 

Work shortening until creamy, using equal parts 
of butter and lard. Add sugar gradually, while 
beating constantly; then add soda dissolved in water, 
vanilla and flour. Make into small balls, place on a 
buttered sheet one and. one-half inches apart and 
bake in a hot oven. This receipt makes twenty-four 
cakes. 

Chocolate Walnut Wafers 

J^ cup butter ' 1 cup chopped walnut meats 

1 cup sugar 3^ teaspoon salt 

2 eggs M teaspoon vanilla 
2 squares unsweetened % cup flour 

chocolate 

Cream butter and add gradually, while beating 
constantly, sugar; then add eggs, well beaten, choco- 
late (melted), nut meats, salt, vanilla and flour. 
Drop from tip of spoon on a buttered sheet, one 
inch apart, and bake in a moderate oven. 



326 A NEW BOOK OF COOKERY 

Orange Circles 

3 tablespoons butter Grated rind 1 orange 

% cup sugar Few grains salt 

Juice 1 orange 1% cups flour 

Put butter and grated rind in a bowl and work 
until creamy, using a wooden spoon. Add sugar 
gradually, continuing the beating; then add salt and 
orange juice and flour, a little at a time. Toss on a 
floured board, pat and roll to one-eighth inch in 
thickness. Shape with a circular cutter, first dipped 
in flour, put on a sheet covered with a buttered paper 
and bake in a moderate oven. 

Caraway Seed Cookies 

1 cup butter 2 tablespoons milk 

1 cup sugar J^ teaspoon salt 

2 eggs 2 cups bread flour 

3^ teaspoon soda 1 tablespoon carraway seeds 

Cream butter, using the hands, and add gradually, 
while beating constantly, sugar. Add one egg and 
beat, still using the hands; then add the other egg 
and continue the beating. Add soda, dissolved in 
milk, and remaining ingredients. Toss on a floured 
cloth and pat and roll to one-fourth inch in thick- 
ness. Shape with a small round cutter, first dipped 
in flour. Arrange on a buttered sheet and bake in a 
moderate oven. 

Chocolate Pate a Choux Rings 

Force cream cake mixture through a pastry bag 
and tube in ring shapes, three and one-half inches in 



GINGERBREADS, COOKIES, AND WAFERS 327 

diameter, on a buttered sheet and bake thirty min- 
utes in a moderate oven. Cool, spHt and fill with 
whipped cream, sweetened and flavored with vanilla. 
Cover with Berkshire Chocolate Frosting (see p. 
348) and sprinkle with Jordan almonds, blanched and 

shredded. 

French Meringues 

2 cups sugar Whites 5 eggs 

1 cup water 1 teaspoon vanilla 

Put sugar and water in saucepan, bring to the 
boiling point and let boil until a firm ball may be 
formed when mixture is tried in cold water. Beat 
whites of eggs until stiff and add gradually, while 
beating constantly, the hot syrup. Set saucepan 
containing mixture in larger saucepan containing 
ice water, add flavoring and stir five minutes. Cover 
and let stand fifteen minutes. Shape with a spoon 
or pastry bag and tube on a buttered sheet, dredged 
with cornstarch. Bake thirty minutes in a slow oven. 

Cinkites 

Whites 3 eggs Grated rind J^ lemon 

J^ pound powdered sugar 1 Yi teaspoons cinnamon 

Yi pound chopped unblanched Jordan almonds 

Beat tg'g whites to a stiff froth and add sugar, 
gradually, and then remaining ingredients. Toss on 
a board dredged with flour and then with powdered 
sugar and pat and roll to one-fourth inch in thick- 
ness. Shape mth a small round or fancy cutter, 
arrange on a slightly buttered sheet and bake in a 
moderate oven. Spread with Confectioners' Frosting. 



CHAPTER XXIX 

CAKE 

Delia's Sponge Cake 

Yolks 2 eggs J4 teaspoon lemon extract 

4 tablespoons hot water Whites 2 eggs 

^ cup sugar 1 cup flour 

IM teaspoons baking powder 

ADD yolks of eggs to hot water and beat until 
thick; then add gradually, while beating con- 
stantly, sugar and lemon extract. Add whites of 
eggs, beaten until stiff, and fold in flour, mixed and 
sifted with baking powder. Turn into a buttered 
and floured narrow deep cake pan and bake in a 
moderate oven thirty-five minutes. 

Potato Flour Sponge Cake 

Yolks 4 eggs M cup potato flour 

M cup sugar 1 teaspoon baking powder 

Whites 4 eggs 34 teaspoon salt 

3^ tablespoon lemon juice 

Beat yolks of eggs until thick and lemon-colored 
and add sugar gradually, while beating constantly; 
then add whites of eggs, beaten until stiff. Mix 
and sift dry ingredients and cut and fold into mix- 



r" 



,....^^^^ "'^^ 




Gratan Mocha. — Page 329. 



.^MMMt'^ 










\|E.\.\A Vakk.~ Facie .'^29. 




Birthday Cake for a Three- Year-Old. — Page 331. 



CAKE 329 

ture. Add lemon juice, turn into a buttered and 
floured cake pan and bake in a moderate oven thirty 
minutes. 

Gratan Mocha 

Bake Cream Sponge Cake mixture (see The Boston 
Cooking-School Cook Book, p. 501) in two buttered 
round deep layer cake tins. Put between layers 
whipped cream, sweetened and flavored with strong 
coffee. Garnish top with cream, forced through a 
pastry bag and tube, and glaced pineapple, cherries 
and angelica, as shown in illustration. 

Vienna Cake 

Yolks 4 eggs Flour 

1 cup sugar 1 ^ teaspoons baking powder 

3 tablespoons qold water ^ teaspoon salt 

\}/2 tablespoons corn- Whites 6 eggs 

starch \ 1 teaspoon lemon extract 

Beat egg yolks until thick and lemon-colored, and 
add gradually, while beating constantly, sugar; then 
add water. Put cornstarch in cup and fill cup with 
flour. Mix and sift with baking powder and salt and 
add to first mixture; then add egg whites, beaten 
until stiff, and lemon extract. Turn into a buttered 
and floured angel cake pan and bake in a moderate 
oven forty minutes. Remove from pan, cool and 
cut crosswise, so as to make four layers of equal 
thickness. Put between the top and bottom layers 
Mocha Filling, flavored with sweetened chocolate. 
In the centre and over top and sides of cake. Mocha 



330 A NEW BOOK OF COOKERY 

Filling, flavored with vanilla. Sprinkle entire frosted 
surface with Nut Brittle. 

Mocha Filling. — Mix one-third cup sugar, one- 
third cup flour and one-fourth teaspoon salt. When 
thoroughly blended, add gradually, while stirring con- 
stantly, two cups scalded milk and cook in double 
boiler fifteen minutes, stirring constantly until mix- 
ture thickens and afterwards occasionally. Wash 
one cup butter, add to cooked mixture and let stand 
until cold; then add one teaspoon vanilla. 

Chocolate Mocha Filling. — To one-third Mocha 
Fining add one ounce melted sweet chocolate. 

Nut Brittle. — Blanch and chop Jordan almonds; 
there should be one-third cup. Put in a small omelet 
pan with one-third cup sugar, place on range and 
stir constantly until sugar is well caramelized. 
Turn into a slightly buttered pan, cool and roll until 
quite fine. 

Silver Sponge Cakes 

Whites 5 eggs K teaspoon cream-of-tartar 

M cup sugar H cup bread flour 

1 teaspoon vanilla 

Beat whites of eggs until stiff and dry and add 
gradually, while beating constantly, sugar, mixed 
and sifted with cream-of-tartar. Sift flour into the 
mixture, add vanilla and cut and fold until blended. 
Fill buttered individual tins two-thirds full of mix- 
ture, sprinkle with powdered sugar and bake in a 
moderate oven. 



CAKE 331 

Mock Angel Cake 

1 cup sugar ]/i teaspoon salt 

1 }/i cups floiu" % cup scalded milk 

3 teaspoons baking powder 1 teaspoon vanilla 

Whites 2 eggs 

Mix and sift first four ingredients four times. Pour 
on gradually the scalded milk. Fold in whites of 
eggs, beaten until stiff, and add vanilla. Turn into 
an unbuttered angel cake pan and bake in a moderate 
oven forty-five minutes. This is better for being 
kept twenty-four hours. 

White Mountain Angel Cake 

1 14. cups egg whites 1 cup bread flour 

1 }/2 cups sugar ]4, teaspoon salt 

1 teaspoon cream-of-tartar 1 teaspoon vanilla 

Beat egg whites until stiff, using large egg beater. 
Remove egg beater and add sugar mixed with cream- 
of-tartar, gradually, folding in with wooden cake 
spoon. Cut and fold in flour, mixed ■svath salt, and 
add flavoring. Turn into an unbuttered angel cake 
pan, cover and bake in a moderate oven twenty min- 
utes. Remove cover and bake from twenty to 
twenty-five minutes. Invert pan on wire cake cooler 
and let stand, when cake should, by its own weight, 
drop from pan. 

Birthday Cake 
(For three-year-old) 

Make a \\Tiite Mountain Angel Cake. Cover with 
Confectioners' Frosting (see The Boston Cooking- 



332 A NEW BOOK OF COOKERY 

School Cook Book, p. 527) and decorate with citron 
cut in thin sHces and then in shapes, roses made 
from candied rose leaves, daisies made from small 
candies, foliage made from citron, dragees and three 
small candles placed in rose cups (which may be 
bought of first-class city grocers). 

Fruit Cake 
(Without butter or eggs) 

1 cup sugar 4 teaspoons baking powder 

}/2 cup molasses Y^ teaspoon salt 

% cup milk 1 teaspoon cinnamon 

J^ cup coffee infusion Allspice \ 

XYi cups entire wheat Clove I 34 teaspoon 

flour Mace j each 

3^ cup white flour Grated nutmeg J 
1 pound raisins seeded and cut in pieces 

Mix sugar, molasses, milk and coffee. Mix and 
sift dry ingredients, reserving one-fourth cup white 
flour. Combine mixtures and add raisins, dredged 
with remaining flour. Turn into a buttered and 
floured bread pan and bake in a moderate oven fifty 
minutes. 

Grant Cake 

Yi cup butter 1 Y cups raisins 

1 cup sugar ' IK teaspoons soda 

1 egg M teaspoon allspice 

1 cup sour milk % teaspoon cloves 

2^ cups flour 13^ teaspoon cinnamon 

Y2 teaspoon salt 

Cream butter and add sugar gradually, while beat- 
ing constantly, egg, well beaten, and sour milk. Mix 




Raised Loaf Cake. — Page 333. 




Devil's Food Cake. — Page 335. 



Lady Baltimore Cake. — Page 340. 



1 





Lord Baltimore Cake. — Page 34L 



CAKE 333 

and sift two and one-half cups flour with soda, spices 
and salt and add to first mixture; then add raisins, 
seeded, cut in pieces and dredged with remaining 
flour. Turn into a buttered oblong cake pan and 
bake in a moderate oven fifty minutes. 

Raised Loaf Cake 

1 cup butter 1 teaspoon cloves 

2 cups brown sugar 2 teaspoons soda 
2 eggs 1 teaspoon salt 

2 cups bread sponge 2 cups raisins 

2 teaspoons cinnamon 1 cup flour 

Cream butter and add gradually, while beating 
constantly, sugar; then add eggs, well beaten, bread 
sponge, spices, soda and salt (mixed and sifted) and 
raisins, seeded and cut in quarters and mixed with 
flour. Turn into two buttered and floured oblong 
pans, cover and let rise three hours and bake in a 
moderate oven one hour. Remove from pan and 
cover top with Portsmouth Frosting (see p. 347). 

Bread Spo?ige. — Mix one tablespoon, each, butter, 
sugar and salt; add one yeast cake, dissolved in one 
cup lukewarm water and two and one-half cups 
flour. Cover and let rise until mixture is light. 

Potato Flour Cake 

2 eggs 1 teaspoon baking powder 

1 tablespoon cold water 14 teaspoon salt 

J^ cup sugar }4 teaspoon vanilla 

}/2 cup potato flour 1 tablespoon melted butter 

Add water to eggs and beat until light. Then add 
sugar, gradually, while beating constantly. Mix and 



334 A NEW BOOK OF COOKERY 

sift dry ingredients, combine mixtures and add va- 
nilla and butter. Turn into a buttered and floured 
cake pan and bake in a moderate oven twenty-five 
minutes. 

Prize Cake 

Yolks 4 eggs 2 cups flour 

Whites 2 eggs 23^ teaspoons baking powder 

1 cup sugar }/% cup milk 

yi cup melted butter 

Put egg yolks and whites into a bowl and beat 
until thick, using a Dover egg beater; then add sugar 
gradually, while beating constantly. Mix and sift 
flour and baking powder and add alternately with 
milk to first mixture; then add one-third cup melted 
butter. Turn into a buttered and floured shallow 
cake pan and bake in a moderate oven thirty-five 
minutes. 

This mixture is well adapted for reception cakes. 
It may be cut into small squares, oblongs, triangles, 
or any desired shapes, dipped in Oscar's Frosting 
and decorated with candied fruits, candies or orna- 
mental frosting. 

Christinas Cakes 

Bake Prize Cake mixture in buttered and floured 
goldenrod pans. Remove from pans, cool, trim off 
ends and cut each cake in quarters, crosswise. 
Spread top of each with Confectioners' Frosting (see 
The Boston Cooking-School Cook Book, p. 527) and 
decorate with small leaves, made from Ornamental 



CAKE • 335 

Frosting II (see The Boston Cooking-School Cook 
Book, p. 532), colored green and forced through a bag 
and tube, and small red candies to represent holly. 

Priscilla Cake 

}/2 cup butter 2J^ cups flour 

13^ cups sugar 2\i teaspoons baking powder 

5 eggs Yi cup milk 

1 teaspoon vanilla 

Cream butter and add gradually, while beating 
constantly, sugar; then add eggs well beaten. Mix 
and sift flour and baking powder and add alternately 
with milk to first mixture. Beat vigorously two 
minutes and add flavoring. Turn into a buttered 
and floured cake pan and bake in a moderate oven 
forty-five minutes. 

Devils' Food Cake 

yi cup butter 23^ cups flour 

1 cup sugar 3 teaspoons baking powder 

2 squares chocolate Yi teaspoon salt 

2 eggs 1 .teaspoon vanilla 

J^ cup milk 

Cream butter and add sugar gradually, while beat- 
ing constantly; then add eggs, well beaten, milk, 
flour, mixed and sifted with baking powder, and salt 
and vanilla. Turn into a buttered and floured cake 
pan and bake in a moderate oven forty-five minutes. 
Cover with Ice Cream Frosting and spread Ice Cream 
Frosting with a thin layer of melted unsweetened 
chocolate, using the back of a spoon. 



336 A NEW BOOK OF COOKERY 

Fudge Cake 

1 cup butter 2 cups flour 

1 cup sugar 2^ teaspoons baking powder 

Yolks 3 eggs Whites 3 eggs 

Yi cup milk 2 ounces imsweetened chocolate 

3^ teaspoon vanilla 

Cream butter and add sugar gradually, while beat- 
ing constantly; then add yolks of eggs, well beaten. 
Mix and sift baking powder and flour and add alter- 
nately with milk to first mixture. Add whites of eggs, 
beaten until stiff, chocolate, melted over hot water, 
and vanilla. Turn into two buttered and floured 
seven-inch square pans and bake in a moderate 
oven. Put between and on top Fudge Frosting (see 
p. 350). 

Caramel Potato Cake 

J^ cup butter 2 teaspoons baking powder 

1 cup sugar J^ teaspoon cinnamon 

2 eggs J^ teaspoon clove 
}/^ cup milk Yi teaspoon nutmeg 

J^ cup hot riced potatoes J^ cup grated chocolate 
1 cup flovu" Y cup chopped nut meats 

jCream butter and add gradually, while beating 
constantly, sugar; then add eggs, well beaten, milk 
and potatoes. Beat thoroughly and add flour, mixed 
and sifted with baking powder, and spices, chocolate 
and nut meats. Turn into a buttered and floured 
cake pan and bake in a moderate oven fiifty-five min- 
utes. Remove from pan and cover with Fudge 
Frosting (see p. 350). 




o 



m 



CAKE 337 

Chocolate Walnut Loaf Cake 

yi cup butter % cup brown sugar 

1 cup brown sugar 1 cup milk 
Yolks 2 eggs Yolk 1 egg 

]/2 cup milk 1 ]/2 cups chopped walnut 

2 cups bread flour meats 

1 teaspoon soda 1 cup citron, cut in small 

Whites 3 eggs pieces 

4 squares chocolate 2 teaspoons vanilla 

Cream butter and add gradually, while beating 
constantly, one cup sugar; then add yolks two eggs, 
well beaten, one-half cup milk, flour, mixed and sifted 
with soda, and whites three eggs, beaten until stiff. 
Melt chocolate and add two-thirds cup sugar, one 
cup milk and yolk one egg, slightly beaten. Cook in 
double boiler, stirring constantly until mixture is 
smooth. Cool and add to first mixture; then add 
nut meats, citron and vanilla. Turn into two but- 
tered and floured seven-inch square pans and bake 
in a moderate oven thirty-five minutes. Remove 
from pans and cover with white or chocolate frosting. 

Gold Cake 

^2 cup butter (scant) 2 cups flour 

1 cup sugar 3 teaspoons baking powder 

Yolks 4 eggs V^ cup milk 

Cream butter and add gradually, while beating 
constantly, sugar; then add egg yolks, beaten until 
thick and lemon-colored. Mix and sift flour and 
baking powder and add alternately with milk to 
first mixture. Bake in a buttered shallow pan or 
layer cake tins, in a moderate oven. 



338 A NEW BOOK OF COOKERY 

Mrs. Raymond's Gold Cake 

Yi cup butter 1^ cups flour 



1 cup sugar 


3% teaspoons baking powder 


Yolks 5 eggs 


}/i teaspoon salt 


legg 


yi cup milk 



Cream butter and add sugar gradually, while beat- 
ing constantly; then add ^gg yolks and ^gg well 
beaten. Mix and sift dry ingredients and add alter- 
nately with milk to first mixture. Turn into a but- 
tered and floured cake tin and bake in a moderate 
oven forty-five minutes. Remove from pan and 
cover with Cocoanut Coffee Frosting. 

Princeton Orange Cake 

y^ cup butter Grated rind 1 orange 

IJ^ cups sugar 13^ cups flour 

Yolks 4 eggs K cup cornstarch 

Yi cup orange juice 4 teaspoons ba,king powder 

Whites 4 eggs 

Cream butter and add sugar gradually, while beat- 
ing constantly. When mixture is creamy, add yolks 
of eggs, beaten until thick, orange juice and rind, and 
flour and cornstarch, mixed and sifted with baking 
powder; then add whites of eggs, beaten until stiff. 
Turn into buttered and floured individual tins and 
bake in a moderate oven. Cover tops with Orange 
Frosting. 

Florida Nut Cake 

Bake Princeton Orange Cake mixture in a buttered 
dripping pan, sprinkled generously with chopped 
walnut meats and sparingly with powdered sugar. 




o 




Christmas Cakes. — Page 334. 




(arias' •». 



.*• 



ihT 




Ornamented Wedding Cake. — Page 344. 



CAKE 339 

Remove from pan, cut in halves, crosswise, and put 
together with Orange Filling, spreading it on the 
surface, where there are no nuts. Cut in finger- 
shaped pieces and arrange on a plate covered with 
a doily. 

Butterfly Cake 

Turn Prize Cake mixture (see p. 334) into two 
buttered and floured seven-inch square cake tins and 
bake in a moderate oven twenty-five minutes. Re- 
move from pans, cool and cut each in the shape of a 
butterfly. Put layers together with Coffee Butter 
Frosting. Spread sides with frosting and sprinkle 
with shredded cocoanut, which has been slightly 
browned in the oven. Pipe Chocolate Butter Frost- 
ing around edge of upper surface. Arrange two 
halves of glaced apricots, two halves of glaced cher- 
ries, two crescent-shaped pieces of angelica and two 
strips of angelica as shown in illustration. Force 
Coffee Butter Frosting through pastry bag and rose 
tube around glaced fruits. Make body of Coffee 
Butter Frosting, using lady finger tube, and over 
body arrange a parallel row of Chocolate Butter 
Frosting. Insert pointed strips of angelica. 

Silver Cake 

}4 cup butter 2 cups flour 

1 cup sugar 3 teaspoons baking powder 

}/2 cup milk Whites 4 eggs 

Cream butter and add sugar gradually, while beat- 
ing constantly; then add milk alternately with flour, 



340 A NEW BOOK OF COOKERY 

mixed and sifted with baking powder. Beat whites 
of eggs until stiff and add to mixture. Turn into a 
buttered and floured cake pan and bake forty-five 
minutes in a moderate oven. 

White Fruit Cake 

% cup butter 1 J^ cups powdered sugar 

V/i cups flour % cup candied cherries 

yi teaspoon soda J^ cup almonds, blanched 

}/2 tablespoon lemon juice and shredded 

Whites 6 eggs 3^ cup citron, thinly sliced 

1 teaspoon almond extract 

Cream butter, and add gradually flour, mixed 
and sifted with soda; then add lemon juice. Beat 
whites of eggs until stiff, add gradually sugar and 
combine mixtures; then add cherries, cut in pieces, 
almonds, citron and extract. Bake in a buttered 
deep cake pan one hour. 

Lady Baltimore Cake 

1 cup butter 3J^ cups floiu- 

2 cups sugar 2 teaspoons baking powder 
1 cup milk 1 teaspoon vanilla 

Whites 6 eggs 

Cream butter and add sugar gradually, while beat- 
ing constantly. Mix and sift baking powder and 
flour and add alternately with milk to first mixture; 
then add flavoring and cut and fold in whites of eggs, 
beaten until stiff and dry. Turn into three buttered 
and floured seven-inch square tins and bake in a 
moderate oven. Put layers together with Fruit and 



CAKE 341 

Nut Filling and cover top and sides of cake with 
Fruit and Nut Filling, then with Ice Cream Frosting. 

Fruit and Nut Filling 

3 cups sugar 1 cup raisins seeded and chopped 

1 cup water 1 cup chopped pecan nut meats 
Whites 3 eggs 5 figs, cut in thin strips 

Put sugar and water in a smooth graniteware 
saucepan, bring to the boiling point and let boil 
until syrup will spin a thread when dropped from 
tip of spoon. Pour gradually, while beating constantly, 
on whites of eggs, beaten until stiff, and continue the 
beating until mixture is of right consistency to spread; 
then add remaining ingredients. One-half this quan- 
tity may be made and used between layers only. 

\ Ice Cream Frosting 

2 cups sugar Whites 2 eggs 

}4 cup water 3^ teaspoon vanilla 

Put sugar and water in smooth graniteware sauce- 
pan; bring to the boiling point and let boil until syrup 
will spin a thread when dropped from tip of spoon. 
Pour gradually, while beating constantly, on whites 
of eggs^ beaten until stiff (but not dry), and continue 
the beating until mixture is of right consistency to 
spread; then add flavoring. 

Lord Baltimore Cake 

^2 cup butter 3^ cup milk 

1 cup sugar 1 % cups flour 

Yolks 8 eggs 4 teaspoons baking powder 

1}4 teaspoons vanilla 



342 A NEW BOOK OF COOKERY 

Cream butter and add gradually, while beating 
constantly, sugar; then add yolks of eggs, beaten 
until thick and lemon-colored, milk, flour, mixed and 
sifted with baking powder, and vanilla. Turn into 
three buttered and floured seven-inch square tins 
and bake in a moderate oven. Put layers together 
with Lord Baltimore Filling and cover top and side 
of cake with Ice Cream Frosting; then garnish with 
halves of candied cherries and diamond-shaped pieces 
of angelica. 

Lord Baltimore Filling. — Make an Ice Cream Frost- 
ing (see p. 341) of one and one-half cups sugar, one- 
half cup water and whites two eggs. When of right 
consistency to spread, add one-half cup rolled dry 
macaroons, one-fourth cup, each, chopped pecan nut 
meats and blanched Jordan almonds, twelve candied 
cherries, cut in quarters, two teaspoons lemon juice, 
three teaspoons Sherry wine and one-fourth teaspoon 
orange extract. 

Grandmother's Pound Cake 

1 cup butter 5 eggs 

1^ cups sugar 2 cups floiu" 

Work 'butter until creamy, using the hand, and 
add sugar, gradually, while beating constantly; then 
add eggs one at a time, beating vigorously between 
the addition of each. When the mixture is of a 
creamy consistency, fold in the flour and turn into a 
buttered and floured cake pan. Bake one hour in a 
slow oven. 




u 

K 



CAKE 343 

Anniversary Cake 

Bake Grandma's Pound Cake mixture in a buttered 
and floured round pan about seven inches in diameter. 
Remove from pan, cover with Confectioners' Frost- 
ing and decorate as shown in illustration or as one's 
fancy dictates. 

Foliage is best made of citron thinly sliced. The 
dark-green outside makes attractive leaves, though 
all may be used to advantage. The little candies for 
the flowers may sometimes be procured at small 
shops, though the greatest variety can be bought of 
a dealer in confectioners' supplies; also the little 
silver-like dragees, which are so ornamental. The 
flowers are made on a basis of angelica, cut with a 
pen-knife into thin shavings, worked with the hands 
into small balls, then flattened into lozenge shapes, 
which make a sticky foundation on which the candies 
may be placed; candied rose leaves and violets 
may also be used. The cake in the illustration is 
decorated with daisies and chrysanthemums, golden- 
rod and forget-me-nots. 

The little disks were made of angelica, shaped in 
half-spheres, dipped in white of egg, and then in the 
dragees, and the conventional decorations were cut 
from thin slices of citron. 

Birthday Cake 

Bake Sponge, Angel or Moonshine cake mixture 
in an angel cake pan. Remove from pan, cover 



344 A NEW BOOK OF COOKERY 

with Confectioners' Frosting and decorate as shown 
in illustration, following general directions given 
under Anniversary Cake. 

Ornamented Wedding Capke 

Follow recipe for Wedding Cake I or II (see The 
Boston Cooking-School Cook Book, p. 522). Line 
a round tin pan twelve inches in diameter with 
buttered paper, turn in mixture, cover with buttered 
heavy brown paper (buttered side up) and fasten 
securely with a string. Steam and bake. Take 
from pan, remove paper, and let stand until cold. 
Wrap in cheese-cloth, wrung out of brandy, and 
store in a cool dry place from one to three months, 
occasionally sprinkling with brandy. Work one- 
third pound almond paste with white of one egg 
until smooth and add one-fourth cup fine granulated 
sugar. Spread bottom and sides of cake with mix- 
ture, put in oven and bake until paste is browned. 
This prevents frosting from becoming discolored. 
Cool and spread with a layer of Ornamental Frost- 
ing (see p. 353) and let stand until frosting is set. 

Ornament by forcing frosting through a pastry 
bag and tubes or cones made of paper which comes 
for this purpose and dragees. The doves shown in 
illustration are shaped on paper, dried and then 
placed on cake, being held in place by a small quan- 
tity of soft frosting. 



CHAPTER XXX 

CAKE FILLINGS AND FROSTINGS 

White Mountain Cream Filling 

14, cup sugar 1 J^ cups scalded milk 

}/z cup flour Yolks 2 eggs 

3^ teaspoon salt J^ cup heavy cream 

1 teaspoon vanilla 

IVyTIX sugar, flour and salt and when thoroughly 
^ -*- blended, pour on scalded milk. Cook in double 
boiler fifteen minutes, stirring constantly until mix- 
ture thickens and afterwards occasionally. Add 
eg^ yolks, slightly beaten, and cook for two minutes. 
Cool, add cream, beaten until stiff, and flavoring. 

Caramel Filling 

\]/2 cups scalded milk 3^ cup flour 

Caramel syrup 1 egg yolk 

14, cup sugar 3^ teaspoon vanilla 

Put one-half cup sugar in a graniteware saucepan 
or omelet pan, place over hot part of range and stir 
constantly until melted and of the color of maple 
syrup. Add one-half of the caramel syrup to scalded 
milk and when dissolved, pour on gradually to one- 
half cup sugar thoroughly mixed with flour. Cook 
twenty minutes, stirring constantly until mixture 



346 A NEW BOOK OF COOKERY 

thickens and afterwards occasionally. Add beaten 
egg yolk and vanilla. 

Praline Cream 

To one cup Cream Filling (see The Boston Cook- 
ing-School Cook Book, p. 524) add two-thirds cup 
praline powder. For the powder put one-half cup 
sugar in a small omelet pan and stir constantly until 
reduced to a syrup and slightly caramelized; then 
add two-thirds cup chopped nut meats (preferably 
blanched Jordan almonds or pecans) and a few grains 
salt. Turn into a slightly buttered pan, cool, pound 
and pass through a strainer. 

Frangipan Cream 

Mix two-thirds cup powdered sugar and one-third 
cup flour. When thoroughly blended, add yolks 
of three eggs and one whole egg, slightly beaten, and 
one-fourth teaspoon salt. Add gradually one cup 
scalded milk and cook over hot water fifteen min- 
utes, stirring constantly until mixture thickens and 
afterwards occasionally. Add two tablespoons but- 
ter, two tablespoons macaroons (dried and rolled), 
two-thirds teaspoon vanilla and one-third teaspoon 
extract of lemon. 

Fruit Cream Filling 

M cup heavy cream M cup figs 

}4 cup powde:ed sugar }4 cup prunes 

Few grains salt 2 teaspoons lemon juice 

3 tablespoons chopped walnut meats 



CAKE FILLINGS AND FROSTINGS 347 

Beat cream until stiff and add sugar, salt, nut 
meats, figs and prunes, cut in very small pieces, and 
lemon juice. 

Orange Filling 

1 tablespoon butter Yolk 1 egg 

3 tablespoons powdered sugar J^ cup orange juice 

2 tablespoons flour Grated rind 34 orange 
K cup sugar 1 teaspoon lemon juice 

Wash butter and work until creamy; then add 
sugar gradually. Mix flour, sugar and egg yolk, 
slightly beaten. Add orange juice and cook over hot 
water, stirring constantly, until mixture thickens. 
Combine mixtures and add grated rind and lemon 
juice. If the orange juice is sour, it is not necessary 
to add the lemon juice. 

\ Syracuse Filling 

1 cup heavy cream 1 tablespoon hot water 

}4 cup sugar 6 marshmallows 

14 teaspoon granulated 9 candied cherries 

gelatine 4 macaroons 

1 tablespoon cold water 3^ teaspoon vanilla 

Beat cream until stiff and add sugar gradually; 
then add gelatine, soaked in cold water two minutes 
and dissolved in boiling water. Add marshmallows 
and cherries, cut in small pieces, macaroons, dried 
and rolled, and vanilla. 

Portsmouth Frosting 

2 tablespoons cream 2 teaspoons melted butter 
Confectioners' sugar 14 teaspoon vanilla 



348 A NEW BOOK OF COOKERY 

To cream add sugar until of right consistency to 
spread; then add butter and vanilla. 

Coffee Confectioners' Frosting 

2 tablespoons hot coffee 1 teaspoon butter 

infusion 3^2 teaspoon vanilla 

Confectioners' sugar 

Melt butter in coffee and add vanilla and confec- 
tioners' sugar until mixture is of the right consistency 
to spread. Vanilla may be omitted. 

Berkshire Chocolate Frosting 

2 squares chocolate 3 tablespoons boiling water 

1 teaspoon butter Confectioners' sugar 

yi teaspoon vanilla 

Melt chocolate in small saucepan placed over hot 
water. Add butter and boiling water and stir in 
sugar, gradually, until mixture is of right consistency 
to spread; then add flavoring. 

Mocha Frosting 

3^ cup butter 1 tablespoon strong, boiled 

1 cup Confectioners' sugar or filtered coffee 

34 cup Jordan almonds 

Wash butter and pat until no water flies. Work 
until creamy, and add sugar gradually, while beating 
constantly. As mixture thickens, add coffee, a few 
drops at a time, keeping the mixture throughout the 
entire beating of a creamy consistency. Spread on 



CAKE FILLINGS AND FROSTINGS 349 

cake and sprinkle with almonds, blanched, shredded 
and baked in a slow oven until delicately browned. 

Cocoa Frosting 

Make same as Mocha Frosting, using one and one- 
half tablespoons breakfast cocoa in place of coffee. ' 

Cofiee Butter Frosting 

3^ cup washed or IJ^ cups confectioners' sugar 

unsalted butter 1 J^ tablespoons strong coffee 

infusion 

Work butter until creamy and add sugar gradu- 
ally, while stirring constantly, adding during the 
process the coffee, a few drops at a time. 

Chocolate Butter Frosting 

2 tablespoons washed or 1 teaspoon breakfast cocoa 
unsalted butter Yi tablespoon boiling water 

Confectioners' sugar )^ teaspoon vamUa 

Work butter until creamy and add sugar gradu- 
ally, while beating constantly, until mixture is of 
the right consistency to spread, or force through a 
pastry bag and tube; then add cocoa, mixed with 
water and vanilla. 

Buttermilk Frosting 

Put three-fourths cup buttermilk in a graniteware 
saucepan, add three-fourths cup sugar, bring to the 
boiling point and let boil until mixture when tried 



350 A NEW BOOK OF COOKERY 

in cold water forms a soft ball. Remove from range 
and beat until of right consistency to spread. 

Fudge Frosting 

2 tablespoons butter 34 cup milk 

1 cup sugar 1 square unsweetened chocolate 

Yi, teaspoon vanilla 

Put butter in saucepan and when melted, add sugar 
and milk. Bring to the boiling point and let boil ten 
minutes. Add chocolate and let boil five minutes, 
taking care that chocolate does not adhere to bottom 
or sides of pan. Remove from range, add vanilla 
and beat until of the right consistency to spread. 

Fudge Almond Frosting 

2 squares unsweetened 1 cup milk 

chocolate 2 cups sugar 

yi cup butter Yi teaspoon vanilla 

yi cup Jordan almonds 

Melt chocolate over hot water and add butter, bit 
by bit. Stir until butter is melted and add milk 
gradually, while beating constantly. Bring to the 
boiling point, add sugar and let boil until mixture 
will form a very soft ball when tried in cold water; 
the time required being about twenty minutes. Cool 
slightly, add vanilla and beat until of the right con- 
sistency to spread; then add almonds, blanched and 
cut in pieces. 

Sultana Nut Frosting 

2 cups brown sugar J4 cup sultana raisins 

% cup heavy cream M cup English walnut meats 



CAKE FILLINGS AND FROSTINGS 351 

Cook sugar and cream in a graniteware saucepan 
until a soft ball may be formed when mixture is tried 
in cold water. Turn on a marble slab or large platter, 
cool, then work until creamy, using a spatula or large 
wooden spoon. Add raisins and nut meats, cut in 
small pieces, and spread on cake. 

Caramel Frosting 

Caramel syrup 1 egg white 

1 cup sugar 3^ teaspoon vanilla 

To caramel syrup remaining from Caramel Filling 
(see p. 345) add sugar, bring to boiling point and let 
boil until syrup will spin a thread when dropped from 
tip of spoons or tines of fork. Pour gradually, while 
beating constantly, on the beaten white of egg and 
continue the beating until mixture is stiff enough to 
spread; then add flavoring. 

Chocolate Ice Cream Frosting 

Follow recipe for Ice Cream Frosting (see The 
Boston Cooking-School Cook Book, p. 528). Just 
before pouring over cake, fold in one square melted 
unsweetened chocolate. 

Orange Frosting 

2 cups sugar Whites 3 eggs 

1 cup water i^ teaspoon tartaric acid 

M cup candied orange peel 

Boil sugar and water until syrup will thread when 
dropped from tip of spoon. Pour gradually, while 



352 A NEW BOOK OF COOKERY 

beating constantly, on whites of eggs, beaten until 
stiff; then add tartaric acid. Continue the beating 
until of right consistency to spread; then add orange 
peal cut in thin strips. 

Quality Frosting 

2 cups sugar 15 drops glycerine 

3 tablespoons molasses Few grains salt 

H cup water % teaspoon vanilla 

Whites 2 eggs J^ teaspoon lemon extract 

1 cup chopped filberts 

Put sugar, molasses and water in saucepan, place 
on range and stir until sugar has dissolved. Bring 
to the boiling point and let boil until mixture nearly 
holds its shape when tried in cold water. Pour syrup 
slowly, while beating constantly, on whites of eggs, 
beaten until stiff, and continue the beating until mix- 
ture is nearly stiff enough to spread. Set saucepan 
containing mixture in larger saucepan containing a 
small quantity of boiling water and cook on range, 
stirring constantly from bottom and sides of pan 
until mixture begins to granulate around sides. Re- 
move saucepan containing frosting, add glycerine 
and beat until of the consistency to spread; then add 
remaining ingredients. Pour over cake and spread 
with back of spoon, leaving a rough surface. 

Cocoanut Coffee Frosting 

1 cup sugar Whites 2 eggs 

3^2 cup brown sugar J^ cup desiccated cocoanut 

J^ cup cojffee infusion 3^ teaspoon vanilla 

Pew grains salt 



CAKE FILLINGS AND FROSTINGS 353 

Put sugar and coffee into a saucepan, place on 
range, bring to the boiling point and let boil until 
syrup will spin a thread when dropped from tip of 
spoon. Pour gradually, while beating constantly, on 
whites of eggs, beaten until stiff, and beat until cool. 
Set saucepan containing mixture in larger saucepan 
of boiling water placed on range and cook until mix- 
ture becomes slightly granular around sides of pan. 
Remove from pan of boiling water and beat, using a 
spoon, until mixture will hold its shape. Then add 
cocoanut, vanilla and salt. Pour on cake and spread 
with back of spoon, leaving a rough surface. 

Oscar's Frosting 

1 tablespoon glucose Confectioners' sugar 

}/2, cup boiling water (scant) M teaspoon Maraschino 

Put glucose in saucepan, add boiling water and 
one-half cup sugar. Stir until well blended; then add 
one-half cup sugar, and so continue until about six 
cups of sugar have been used, beating vigorously 
between the additions. Flavor with maraschino. 
During the making of this uncooked frosting, the 
saucepan should be frequently placed in a larger 
saucepan of boiling water, that mixture may be kept 
at a uniform lukewarm temperature. To keep the 
frosting smooth and creamy, the sugar must not be 
added at too short intervals. 

Ornamental Frosting 

Whites 3 eggs Confectioners' sugar 

yi teaspoon cream-of-tartar 



354 A NEW BOOK OF COOKERY 

Put egg whites in large bowl with one-half cup 
sugar (which has been sifted) and beat vigorously 
ten minutes; then add another half cup sugar, and 
beat. Add cream-of-tartar and continue adding 
sugar and beating until mixture will hold its shape 
when forced through a bag and tube. 



CHAPTER XXXI 

CONFECTIONS 

Jelly Macaroons 

K pound almond paste }/2 pound powdered sugar 

Whites 3 eggs Jelly 

Confectioners' Frosting 

Break paste in pieces, add white of one egg and 
work with a spatula until well blended; then add 
sugar and gradually work in remaining whites of 
eggs. Have ready a tin sheet covered with buttered 
paper on which is placed, at two and one-half inch 
intervals, circular pieces of rice paper, one-half inch 
in diameter. Force mixture, using a pastry bag and 
small lady finger tube, around pieces of rice paper. 
Bake fifteen minutes in a slow oven. Remove from 
paper and fill centres with a small piece of jelly. 

Cover jelly -^dth Confectioners' Frosting (see The 
Boston Cooking-School Cook Book, p. 527), colored 
red, pink or green. 

Salted Filberts 

Put one cup filberts in saucepan, cover with boiling 
water and let stand on range six minutes. Drain 
and remove skins, which may be best accomplished 
by the use of a small vegetable knife. Put one-third 



356 A NEW BOOK OF COOKERY 

cup olive oil in omelet pan, and when hot put in 
one-third of the nuts and fry until delicately- 
browned, stirring constantly. Remove to pan lined 
with soft paper, taking up as little oil as possible, 
and sprinkle with salt; repeat until all are fried. 

Burnt Almonds 

2 cups brown sugar 2 cups blanched Jordan 

}/2 cup boiling water almonds 

Put sugar in saucepan, pour over boiling water 
and place on range. Stir until sugar is dissolved, 
bring to the boiling point and let boil three minutes. 
Add almonds and cook, stirring constantly, until 
nuts are brown and well coated with caramel. Turn 
on an oiled sieve to drain and cool. 

Stuffed Prunes 

Remove stones from prunes and dates. Fill 
oavities made in prunes with prepared dates, shape 
in original form and roll in sugar. 

Devilled Raisins 

Remove stems from large selected raisins and cook 
in hot olive oil until plump. Drain on brown paper 
and sprinkle with salt and paprika. 

Steamed Figs 
Steam bag figs until soft. Cool and make in each 
an incision lengthwise. Stuff with one-half marsh- 




The Salting of Filberts. — Page 355. 




Chapin Chocolate Caramels. — Page 359. 




Raisin Opera Caramels. — Page 361. 




FimGK.—Page 363. 



CONFECTIONS 357 

mallow and an English walnut meat broken in pieces. 
Close, press into shape and serve in paper cases. 

Knickerbocker Figs 

Stuff one-half pound washed figs with Maraschino 
cherries, cut in halves, and pecan nut meats, broken 
in pieces, allowing two cherries and five nut meats 
to each fig. Put two tablespoons sugar, one teaspoon 
lemon juice and one-half cup Sherry wine in sauce- 
pan. Add figs, cover and let simmer until figs are 
soft, turning and basting several times during the 
cooking. Drain, cool and serve in individual paper 
cases. 

Popped Com Balls 

3 quarts popped corn }/2 cup sugar 

1 cup molasses 1 tablespoon butter 

\ }/2 teaspoon salt 

Pop corn and pick over (discarding kernels: 
that do not pop) and put in large kettle. Melt butter 
in saucepan and add molasses and sugar. Bring to 
the boiling point and let boil until mixture will be- 
come brittle when tried in cold water. Pour mixture 
gradually while stirring constantly over corn which 
has been sprinkled with salt. Shape into balls, 
using as little pressure as possible. 

Stretched Molasses Candy 

yi cup butter 1 cup molasses 

2 cups sugar V/2 cups boiling water 



l^ 



358 A NEW BOOK OF COOKERY 

Put butter in Scotch kettle or saucepan, and when 
melted add sugar, molasses and water. Bring to the 
boiling point and let boil, without stirring, until mix- 
ture will form a very soft ball that will just keep in 
shape when tried in cold water. Turn into a buttered 
dripping pan, and as mixture cools around sides, fold 
towards centre. When cool enough to handle, pull 
until porous and light-colored, allowing candy to 
come in contact with tips of fingers and thumbs, 
not to be squeezed in the hand. 

Cut in small pieces, using large shears or a sharp 
knife, and arrange on slightly buttered plates to 
cool. A few drops oil-of-peppermint, clove or cin- 
namon may be added during the stretching. 

Peanut Candy 
3 tablespoons butter % cup sugar 

2 cups molasses 1 quart peanuts 

K teaspoon salt 

Melt butter, add molasses and sugar, bring to the 
boiling point and let boil until mixture becomes 
brittle when tried in cold water. Stir in peanuts 
(shelled, skinned, separated in halves and sprinkled 
with salt). Turn into a buttered pan, cool slightly 
and mark in squares. 

Walnut Molasses Squares 

2 tablespoons butter J^ cup sugar 

1 cup molasses 3^ cup English walnut meats 

Few grains salt 

Put butter in saucepan and when melted add mo- 
lasses and sugar. Stir until sugar is dissolved, bring 



CONFECTIONS 359 

to the boiling point and let boil until mixture is 
brittle when tried in cold water. During the first 
of the boiling stirring is unnecessary, but when 
nearh^ cooked it should be stirred constantly. Add 
walnut meats, cut in pieces and sprinkled with salt. 
Turn into a buttered seven-inch square pan, cool 
slightly and mark in squares, using a sharp knife. 

'Butter TafiEy 

2 cups sugar % cup butter 

1 cup water 

Melt butter in saucepan and add sugar and water. 
Bring to the boiling point and let boil, without stir- 
ring, until mixture becomes brittle when tried in cold 
water. Turn into a buttered pan, cool slightly and 
mark in squares. 

Butter Scotch 

2 cups brown sugar 1 cup butter 

2 teaspoons vinegar 1 cup water 

Put ingredients in a smooth graniteware saucepan, 
bring to the boiling point and let boil, without stir- 
ring, until mixture becomes brittle when tried in cold 
water. Pour into a buttered pan to one-third inch 
in thickness, cool slightly and mark in squares. 

Chapin Chocolate Caramels 

3 tablespoons butter 1 cup molasses 

^ cup cream 4 squares unsweetened choco- 

1 cup sugar late 

]/2 teaspoon vanilla 



360 A NEW BOOK OF COOKERY 

Melt butter in a Scotch kettle and add cream, 
sugar and molasses. Bring to the boiling point and 
add chocolate, balancing it on a large wooden spoon, 
that it may melt gradually with no danger of its 
burning on the kettle. Continue the boiling, stirring 
occasionally, until a firm ball may be formed when 
mixture is tried in cold water. Add vanilla and turn 
into a buttered pan, having the mixture three-fourths 
inch in depth. When nearly cold, cut in cubes, using 
scissors or a sharp knife. Wrap in squares of paraf- 
fine paper and let stand in a cold place to harden. 

Nut Chocolate Caramels 

To Chapin Chocolate Caramels add one cup 
blanched and chopped almonds or chopped English 
walnut meats, just after taking from fire. 

Vanilla Opera Caramels 

1 pound confectioners' sugar % cup milk 

}/i cup butter 1 teaspoon vanilla 

Melt butter in saucepan, add sugar and milk, 
bring to the boiling point and let boil until mixture, 
when tried in cold water, will form a soft ball. Re- 
move from range, add vanilla and beat until creamy. 
Turn into a buttered pan, cool slightly and cut in 
squares. 

Chocolate Opera Caramels 

To Vanilla Opera Caramels add two squares un- 
sweetened chocolate after the boiling point is reached. 



CONFECTIONS 361 

Nut Opera Caramels 

To Vanilla Opera Caramels add one cup chopped 
English walnut meats as soon as mixture is renioved 
from range. 

Smith College Caramels 

2H tablespoons butter J^ cup milk 

2 cups brown sugar 4 squares unsweetened 

2 tablespoons molasses chocolate 

1 teaspoon vanilla 

Put butter in saucepan and when melted add 
sugar, molasses and milk. Bring to the boiling point, 
add chocolate, and stir constantly until chocolate 
is melted. Let boil until mixture when tried in cold 
water will form a firm ball. Add vanilla, turn into a 
buttered tin, cool slightly, and cut in squares. 

Raisin Opera Caramels 

2 cups light brown sugar J^ cup thin cream 



^ cup raisms 



Put sugar and cream in saucepan, bring to the 
boiling point and let boil until a soft ball may be 
formed when mixture is tried in cold water. Turn 
on a marble slab or into a large platter, cool slightly 
and work* with a wooden spatula or large wooden 
spoon until creamy. Add raisins, seeded and 
cut in pieces and spread evenly in a buttered 
pan, using the hands, having mixture three-fourths 
inch in depth. Cool and cut in cubes, using a 
small knife. 



362 A NEW BOOK OF COOKERY 

Stretched Chocolate Caramels 

2 cups sugar 3^2 teaspoon glycerine 

}/2 cup boiKng water 1 3^ squares unsweetened 

yi teaspoon cream-of-tartar chocolate 

2 tablespoons heavy cream 

Put first four ingredients in saucepan, bring to 

the boiling point and let boil, without stirring, until 

mixture will become brittle when tried in cold water. 

When nearly cooked, add cream and chocolate. Turn 

on a buttered platter, and as edges cool, fold towards 

centre. As soon as cool enough to handle, pull until 

glossy, and cut in small pieces, using a knife or scissors. 

Put in paraffine paper or on slightly buttered plate. 

Peanut Penuche 

1 tablespoon butter 3^ cup milk or cream 

2 cups brown sugar % cup chopped peanuts 

J^ teaspoon salt 

Melt butter in saucepan and add sugar and milk 
or cream. Bring to the boiling point and let boil until 
mixture will form a soft ball when tried in cold water. 
Remove from range, beat until creamy and add nut 
meats sprinkled with salt. 

Turn into a buttered pan, cool slightly and cut in 
squares, using a sharp knife. Walnuts or shredded 
cocoanut may be used in place of peanuts. If cocoa- 
nut is used, add one-half teaspoon vanilla.' 

Mexican Penuche 

2 tablespoons butter 3^ cup thin cream 

2 cups brown sugar 1 cup chopped walnut meats 

3^ pound figs cut in pieces 

Make same as Peanut Penuche, 




Aiii:k l^iNNER Mim-s. — Page 364. 




Turkish Mint Taste. — Pofife 367. 




f ^'' ■-% 



■ #'K> 





Marshmallow Mint Bonbons with a Variety 
OF Garnishings. — Page 366 



CONFECTIONS 363 

Fudge 

3 cups sugar 23^ squares unsweetened 

^ cup top milk chocolate 

Put sugar, chocolate, cut in small pieces, and milk 

in saucepan, and stir constantly until chocolate is 

melted. Bring to the boiling point and let boil until 

mixture will form a jelly-like mass when tried in 

cold water. Pour on a marble slab and work with 

a spatula until of consistency to knead; then knead, 

using the hands, until creamy. Put in a slightly 

buttered pan and press evenly, using the back of the 

hand. Cool slightly and cut in squares. Fudge 

made in this way is always more creamy than when 

beaten. 

Peanut Butter Fudge - 

2 cups sugar 4 tablespoons peanut butter 

% cup milk \ 1 teaspoon vanilla 

■ Few grains salt 

Put sugar and milk in saucepan, bring to the boil- 
ing point and let boil until a soft ball may be formed 
when mixture is tried in cold water. Remove from 
range, add remaining ingredients and beat until 
creamy. Turn into a buttered pan to three-fourths 
inch in depth, cool slightly and cut in squares, using 
a sharp-pointed knife. 

Chocolate Marshmallow Fudge 

2 cups sugar 3 tablespoons butter 

1 cup top milk 1 teaspoon vanilla 

2 squares unsweetened 10 marshmallows 

chocolate 



364 A NEW BOOK OF COOKERY 

Put sugar, milk and chocolate in saucepan. Heat 
gradually to the boiling point and let boil until mix- 
ture will form a soft ball when tried in cold water. 
Remove from range, add butter and as soon as 
butter is melted, beat until creamy. Add vanilla 
and fold in marshmallows, cut in quarters. Turn 
into a buttered pan, cool and cut in cubes. 

Double Decker 

Parti 

1 cup brown sugar 1 cup chopped walnut meats 

3^ cup milk Few grains salt 

Put sugar and milk in saucepan, bring to the boiling 
point and let boil rapidly, until mixture will form a 
soft ball when tried in cold water. Remove from 
range, add nut meats and salt, turn into a buttered 
tin and cool. 

Part 11 

1 cup white sugar J^ cup milk 

3^ square chocolate 

Put sugar and milk in saucepan, and bring to the 

boiling point. Add chocolate and stir until chocolate 

is melted. Then boil until mixture will form a soft 

ball when tried in cold water. Remove from range 

and beat until creamy. Pour over Part I, cool and 

cut in squares. 

After Dinner Mints 

3 cups sugar y^ cup boiling water 

3^ teaspoon cream-of-tartar Y^ tablespoon vinegar 

2 drops oil of peppermint 



CONFECTIONS 365 

Put ingredients, except peppermint, in saucepan, 
bring to the boiling point and let boil, without stir- 
ring, until mixture will become brittle when tried in 
cold water. Pour on a buttered large platter. As 
soon as edges cool, fold towards centre and as soon 
as mixture can be handled, pull until white, adding 
the peppermint during the process. Cut in small 
pieces (using scissors) into a bowl containing pow- 
dered sugar. Stir until coated with sugar and put 
into a glass jar. Cover and let stand from ten to 
twelve days. 

Fondant 

2 cups sugar }/$ teaspoon cream-of-tartar 

}4 cup boiling water 3^ teaspoon glycerine 

Put ingredients in smooth graniteware saucepan, 
stir, place on range and bring to the boiling point. 
Boil rapidly without stirring until, when tried in cold 
water, a jelly-like ball may be formed. Pour into a 
bowl, cool, and stir and beat until white and creamy. 
Turn on a platter and knead until smooth. Return 
to bowl, cover with paraffine or oiled paper and 
let stand twenty-four hours. Heat until melted 
in dish placed in stewpan containing boiling water. 
Flavor and color as desired. Fondant may be used 
for dipping small cakes, frosting larger ones or 
making confections. If a large quantity is required 
do not attempt to double recipe, but rather repeat 
it until the necessary quantity is made. 



366 A NEW BOOK OF COOKERY 

Dipped Cream Mints 

Melt fondant (using once the recipe), and flavor 
with a few drops oil of peppermint, wintergreen, clove 
or cinnamon. Stir occasionally, and when cool, 
turn on marble slab or board, dredged with confec- 
tioners' sugar, having mixture about one-fourth inch 
in thickness. Shape with a small round cutter, cover 
and let stand over night. In the morning dip in 
melted fondant, flavored same as mints and colored 
as desired. For the dipping use a three-tined fork 
or confectioners' dipper and remove to paraffine 
paper. During the dipping keep dish containing 
fondant over saucepan of hot water. It will be 
necessary to again bring water to boiling if fondant 
becomes too stiff. If this does not suffice, add a few 
drops boiling water to fondant. 

Marshmallow Mint Bonbons 

Cut marshmallows in halves crosswise and flavor 
with peppermint, by putting a small wooden skewer 
in a bottle of oil of peppermint, then on the cut sur- 
face of the marslimallow. Arrange in layers in a box, 
cover and let stand over night. In the morning dip 
in fondant, flavored with a few drops oil of pepper- 
mint, and decorate top of each with Oscar's Frost- 
ing (see p. 353), forced through a pastry bag and 
tube. Put in individual paper cases. 

Candy Violets 
Melt one-half cup fondant, flavor with one drop 
Violet Essence and color violet. Stir in shredded 



-^-- 




1 










Dipped Cream Mints in the Making. — Page 360. 




Dipped Ckeam Mints. — Page 300. 




Candy Basket Filled ^vitii G laced Strawberries. — Page 370. 




A Basket oe Hume-made Sweets for Christmas. 



CONFECTIONS 367 

cocoanut, which comes in long pieces (the kind which 
may be bought in bulk rather than packages), and 
drop from a two-tined fork on paraffine paper, to 
represent violets. If Violet Essence is not at hand, 
substitute a few drops vanilla. 

Turkish Delight 

1 ounce gelatine Juice 1 orange 

}/2 cup cold water Juice 1 lemon 

1 pound granulated sugar 1 tablespoon rum 
Yi cup boiling water Red coloring 

Grated rind 1 orange H cup chopped nut meats 

Break gelatine in pieces, add cold water, cover and 
let soak two hours. Put sugar and boiling water in 
saucepan, bring to the boiling point, add gelatine 
and let simmer twenty minutes. Add flavorings and 
coloring, strain, add nut meats and turn into a 
bread pan (first rinsed with cold water) to one inch 
in depth. Let stand until cold, remove to board, 
cut in cubes and roll in confectioners' sugar. The 
rum and nut meats may be omitted. 

Turkish Mint Paste 

3 tablespoons granulated 2 tablespoons lemon juice 

gelatine 4 tablespoons Creme de 
yi cup cold water Menthe 

2 cups sugar Few grains salt 
]/% cup cold water Green coloring 

Soak gelatine in water twenty minutes. Put sugar 
and water in saucepan, bring to the boiling point, add 
gelatine and let simmer twenty minutes. Remove 



368 A NEW BOOK OF COOKERY . 

from fire, add remaining ingredients and color green. 
Tm-n into a pan (first rinsed in cold water) to one 
inch in thickness. Cool, remove to board, cut in 
cubes and roll in confectioners' sugar. 

Crystal Cups 

2 pounds sugar 2 cups boiling water 

3^ teaspoon cream-of -tartar 

Put ingredients in a smooth saucepan. Bring to 
the boiling point and let boil, without stirring, until 
syrup reaches a temperature of 290° F., using a con- 
fectioner's thermometer. As soon as sugar begins 
to grow granular around sides of pan, wash down 
with the hand, first dipped in cold water. Set sauce- 
pan in larger saucepan containing cold water to 
instantly stop cooking; then set in a saucepan of 
boiling water, that syrup may not cool too rapidly. 

Brush over a timbale iron with olive oil and wipe 
with soft paper. Dip into syrup, taking care that 
syrup covers iron to only two-thirds its depth. Re- 
move from syrup, invert iron and swing in front of 
an open window. As soon as cup is formed take 
from iron. Cool iron and repeat. 

It is well to have two irons, so that one may cool 
while the other is being used. If a color scheme is 
to be carried out, the syrup may be colored as 
desired, just before shaping. 

Arrange cups on a bed of Spun Sugar (see The Bos- 
ton Cooking-School Cook Book, p. 548) and fill with 
ice cream. If used for Christmas, garnish with holly. 



CONFECTIONS 360 

Crystallized Mint Leaves 

Wipe fresh mint leaves, remove from stems and 
brush each leaf with white of egg, beaten until stiff. 
Dip in one-third cup granulated sugar flavored with 
five drops oil of spearmint. Place closely together 
on a cake rack covered with paraffine paper and let 
stand in a slow oven until dry. If the leaves are not 
thoroughly coated, the process may be repeated. 

Candied Grape Fruit Peel I 

Wipe three grape fruits and remove peel in six 
sections lengthwise of fruit. Soak over night in one 
quart cold water to which has been added one table- 
spoon salt. Drain, put in saucepan, cover with 
cold water and bring to boiling point; repeat three 
times and cook in the last water until soft, the time 
required being about four hours. Drain and cut in 
strips one-eighth inch wide. Weigh peel and put 
with an equal weight of sugar in saucepan and add 
one-half cup cold water. Bring to the boiling point, 
add one-half of the strips, cover and cook until 
pieces are clear. Remove to plate, taking up as little 
syrup as possible. Cool, roll each piece separately 
in powdered sugar and spread on a platter to dry. 
Proceed in same manner with remaining half. Store 
in glass jars. 

Candied Grape Fruit Peel II 

Wipe three grape fruits and remove peel in six 
sections, lengthwise of fruit; then cut and scrape,. 



370 A NEW BOOK OF COOKERY 

using a small vegetable knife, removing almost all 
of the white portion. Wash in cold water, drain 
and cut in thin strips lengthwise. Then proceed as in 
recipe for Candied Grape Fruit Peel I. 

Chocolate Dipped Candied Orange Peel 

Follow directions for Candied Orange Peel 
(see The Boston Cooking-School Cook Book, 
p. 547), leaving on considerable of the white portion. 
Melt confectioners' dipping chocolate in a small 
saucepan, placed in a larger saucepan containing 
boiling water. Dip each piece of candied orange 
peel separately in chocolate, put on paraflSne paper 
and let stand until cool. 

Candy Baskets of Glace Strawberries 

2 cups sugar 1 cup boiling water 

- 3^ teaspoon cream of tartar 

Put ingredients in a smooth saucepan, stir, place 
on range and heat to boiling point. Boil without 
stirring until syrup begins to discolor. Remove 
saucepan from fire, and place in larger pan of cold 
water to instantly stop boiling. Remove from 
cold water and place in a saucepan of hot water. 
Take up small portions at a time, cool and stretch 
until white, then shape in the form of a basket. It 
may be necessary to stand near a gas jet or over a 
hot range while stretching, otherwise the candy 
may become brittle. Repeat until the number 




Crystal Cups in the Making. — Page 368. 



"'weivfi'- ' ' "»■ 




Crystal Cups. — Page 368. 




CiNKiTES. — Page 327. 




Chocolate Dipped Candied Orange Peel. — Page 370. 



CONFECTIONS 371 

of baskets required are made. Serve each on a 
bed of Spun Sugar, and fill with Glace Strawberries 
(see The Boston Cooking-School Cook Book, pp. 548 
and 547). 

Macaroon Baskets filled with Ice Cream and garnished 
with Whipped Cream 

Follow directions for boiling syrup same as 
given for making Candy Baskets. Dip small 
macaroons or macaroon drops in syrup at regular 
intervals close to edge and put two together; when 
firm add a third macaroon, and so on until a circle is 
formed large enough for the base of basket. Over 
these fit another layer of macaroons and over the 
second layer a third one. Make a handle of stretched 
candy twisted and adjust same. Arrange basket 
on plates, fill with ice cream, garnish with whipped 
cream, sweetened and flavored, and surround with 
Spun Sugar (see The Boston Cooking-School Cook 
Book, p. 548). 



CHAPTER XXXII 
HORS-D'CEUVRES 
Celery with Caviare 

WASH, scrape and cut celery stalks in three and 
one-half inch pieces and curl ends. Spread un- 
curled portions of grooves with caviare, and arrange 
each on a small, crisp lettuce leaf, placed on a small 
fancy plate. Garnish each with a radish, cut to rep- 
present a tulip. Serve as a first course at a formal 
dinner or luncheon. 

Celery with Roquefort 

Wash, scrape and cut celery stalks in two-inch 
pieces. Work one tablespoon butter until creamy, 
add two tablespoons Roquefort cheese and stir until 
thoroughly blended; then season highly with salt 
and paprika. Spread mixture on inside of celery 
stalks and serve on bed of chopped ice. 

Sardine Cocktail 

1 small box sardines ^ teaspoon Tabasco Sauce 
3^ cup Tomato Catsup Juice 1 lemon 

2 teaspoons Worcestershire Salt 

Sauce 

Skin and bone sardines and separate in small 
pieces. Mix catsup, sauce and lemon juice, add 



HORS-D'(EUVRES 373 

sardines and season with salt. Chill thoroughly and 
serve in scallop shells on a plate of crushed ice. 

Danish Canapes 

Cut stale bread in one-fourth-inch slices and shape 
with a round cutter, two and one-half inches in 
diameter. Toast on one side and spread untoasted 
side with butter worked until creamy and mixed 
with chutney, allowing one teaspoon chutney to two 
tablespoons butter. Garnish with fillets of anchovies, 
arranged lattice fashion over the top. 

Dexter Canapes 

Cut stale bread in one-fourth-inch slices, shape 
with a round cutter, toast on one side, and spread 
untoasted side with butter worked until creamy and 
seasoned with anchovy. Cover each with a one- 
third-inch slice of tomato, spread tomato with 
'mayonnaise dressing, sprinkle with yolk of hard- 
boiled egg, forced through a potato ricer, and white 
of hard-boiled egg finely chopped. Garnish around 
edge with a ring cut from green pepper, and in the 
centre with a piece of olive and a sprig of parsley. 

Laitue Suedoise 

Mix one cup finely shredded cabbage, one-half cup 
finely cut celery, one green pepper (from which seeds 
have been removed), finely chopped, one-half table- 
spoon brown sugar, one-half teaspoon salt and one- 
fourth teaspoon mustard seed. Moisten with French 



374 A NEW BOOK OF COOKERY 

dressing, chill and allow, for each portion, one table- 
spoon on a small crisp lettuce leaf. 

Italian Canapes 

Cut stale bread in one-third-inch slices and remove 
crusts. Cut in jSnger-shaped pieces and toast on one 
side. Mix one cup grated Parmesan cheese, two- 
thirds cup heavy cream, and two tablespoons Ma- 
deira wine and season with salt and pepper. Spread 
untoasted side of bread with mixture, arrange in a 
pan and bake in a hot oven six minutes. Garnish 
with sprigs of parsley and serve at once on heated 
small plates. 

St. Valentine's Canapes 

Cut bread in one-fourth-inch slices, shape with a 
heart-shaped cutter and saute in butter. Drain 
canned pimiento, dry between towels and shape with 
a heart-shaped cutter; then saute in butter. Remove • 
to bread and garnish with a border of finely chopped 
parsley. Serve hot. 

Plaza Canapes 

Cut bread in one-third-inch slices, shape in 
crescent-shaped pieces and saute in butter until del- 
icately browned. Spread with Anchovy butter and 
sprinkle one-half the pieces with chopped whites of 
hard-boiled eggs, sprinkled with paprika; the other 
half with the yolks of hard-boiled eggs, forced 
through a sieve. Garnish with sprigs of watercress. 





Allen Canape. St. Valentine's Canape. Dexter Canape. 




Smoked Fish Canape. — Page 375. 




Fish Canape. — Page 376. 



HORS-D'CEUVRES 375 

Smoked Fish Canapes 

Cut stale bread in one-fourth-inch slices, remove 
crusts and cut in oblongs four by three inches; then 
saute in oUve oil until delicately browned. Arrange 
on each, lengthwise, alternate pieces of thinly sliced 
smoked salmon and smoked herring, using two of 
each. Pipe around each a border of butter worked 
until creamy and seasoned with anchovy and lemon 
juice. 

Clam Canapes I 

3 dozen clams in shells 1 tablespoon lemon juice 

J4 cup water 9 drops Tabasco Sauce 

6 musliroom caps 1 teaspoon Sherry wine 

2J^ tablespoons flour ^ teaspoon evaporated 
2]/2 tablespoons butter horseradish 

3^ cup clam liquor 1 teaspoon vinegar 
3 tablespoons tomato catsup 1 teaspoon salt 

Wash clams, changing the water several times. 
Put in kettle, pour over water, cover and let steam 
until shells are partially opened. Remove clams 
from shells, reserving soft portions, and strain liquor 
through a double thickness of cheese-cloth. Brush, 
peel and chop mushroom caps. Cook with butter 
one minute, add flour and then pour on clam liquor. 
Bring to the boiling point and add catsup, lemon 
juice. Tabasco Sauce, wine, horseradish mixed with 
vinegar, salt and soft part of clams. Re-heat and 
serve on oval-shaped pieces of toast arranged for 
individual service on small fancy plates. 



376 A NEW BOOK OF COOKERY 

Clam Canapes II 

Cut stale bread in one-third-inch slices, shape in 
two-and-one-half inch circular pieces and saute in 
butter. Spread with pate-de-foie-gras puree. Pipe 
around edge yolks of hard-boiled eggs, rubbed 
through a sieve, mixed with creamed butter and 
seasoned with salt and paprika. Inside of border 
arrange a ring of white of hard-boiled egg, finely 
chopped, and sprinkle with finely chopped parsley. 

In centre place little neck clams, seasoned with 
Tomato Catsup, lemon juice, salt, Worcestershire 
Sauce, Tabasco Sauce and a few gratings horse- 
radish. 

Allen Canapes 

Cut bread in one-fourth-inch slices and shape with 
a circular cutter two and one-half inches in diameter. 
Saute on one side only, until delicately browned. 
Spread sides which have not been sauted with water- 
cress butter and with a pastry bag and tube pipe a 
border of the butter around circumference. Fill 
centres with caviare and finely chopped whites of 
hard-boiled eggs, used in equal proportions. 

Fish Canapes 

Remove caviare from can to strainer and pour over 
hot water to remove some of the oil. Drain thor- 
oughly and season with lemon juice. Brush inside 
of small fish moulds sparingly with olive oil and put 
in a shallow pan of crushed ice. Cover bottoms with 
aspic jelly mixture, made from fish or white stock. 



HORS-D'(EUVRES 377 

When set, cover body of fish with ca\aare, and add 
jelly mixture gradually, by spoonfuls, until moulds 
are full. Chill thoroughly, remove to crisp lettuce 
leaves, insert small pieces of truffle to represent eyes, 
and place on small plates for individual service. 

Caviare Rissolettes 

Roll puff paste to one-fourth inch in thickness, and 
shape with a small round cutter, first dipped in flour. 
Wet edges of one-half the pieces and place in centre 
of each one teaspoon Russian Caviare seasoned with 
lemon juice. Cover with remaining pieces and press 
edges firmly together. Fry in deep fat and drain on 
brown paper. Arrange for individual service on 
small plates covered with lace paper doilies. Serve 
as a first course at a formal dinner. 

Butterfly Canapes 

Arrange on small ser\dng plate two small crisp 
heart lettuce leaves, representing wings. Where 
leaves meet, put one tablespoon thin slices of celery, 
cut crosswise and moistened with Mayonnaise Dress- 
ing. On each side of celery put three-fourths table- 
spoon Norwegian sardines, separated into flakes. 
Sprinkle sardines with the chopped white of hard- 
boiled egg, leaving outer edge of sardine uncovered. 
Sprinkle celery with yolks of hard-boiled eggs 
(forced through a strainer) and put a one-half inch 
band of Mayonnaise Dressing through length of cen- 
tre. Arrange at regular intervals narrow cross bands 



378 A NEW BOOK OF COOKERY 

of paprika and sprinkle ends with finely chopped 
parsley. 

Washington Canapes 

Cut stale bread in one-third-inch slices, shape into 
rounds two and one-half inches in diameter and toast 
on one side. Spread untoasted side with butter, 
worked until creamy, mixed with an equal quantity 
of grated Parmesan cheese and seasoned with salt 
and pepper. Cook one finely chopped shallot with 
one tablespoon butter three minutes. Add two 
tablespoons flour and stir until well blended; then 
pour on gradually, while stirring constantly, one cup 
cream. Bring to the boiling point, add one-half 
pound crab" meat and season with one-half teaspoon 
salt, one-fourth teaspoon paprika and a few grains 
black pepper. Spread prepared bread with mixture, 
rounding slightly, and bake in a hot oven until del- 
icately browned. Garnish with thin strips of red 
pepper. 

Finnan Haddie Canapes 

Soak finnan haddie in lukewarm water to cover, 
set on back of range and let stand until fish may be 
separated easily into flakes; there should be one cup. 
Fry one-half tablespoon finely chopped onion and 
two chopped mushroom caps in three tablespoons 
butter five minutes. ' Add two tablespoons flour and 
pour on gradually, while stirring constantly, two- 
thirds cup thin cream. As soon as boiling point is 
reached, add two tablespoons grated cheese, yolks 




Horn op Plenty Canape.— Page 379. 




Butterfly Cats Avf..~ Page 377. 




Kindergarten Sandwiches in the Making. — Page 381. 




Kindergarten Sandwiches. — Page 381. 



HORS-D'OEUVRES 379 

of two eggs, slightly beaten, and finnan haddie. 
Season with salt and cayenne. Cool and pile on 
circular pieces of toasted bread two inches in diam- 
eter. Sprinkle with grated cheese and buttered 
bread crumbs and bake until crumbs are brown. 

Canapes a la Rector 

Cut stale bread in one-fourth-inch slices, then in 
strips three and one-half inches long by one and one- 
half inches wide. Toast on one side and spread 
untoasted side with caviare. Divide diagonally into 
three sections, having two end ones half a square. 
Sprinkle centre with finely chopped cucumber pickles 
and ends with finely chopped red pepper. Separate 
sections with a piece cut from a fillet of anchovy. 

Horn of Plenty Canapes 

Cut smoked salmon in thin slices, crosswise of 
fish, and shape in forms of horns of plenty. Fill 
horns with caviare to which have been added a few 
drops of lemon juice. Arrange for individual service 
on elliptical pieces of toasted bread on a plate cov- 
ered with a lace paper doily. 

St. Patrick's Caviare Canapes 

Pat and roll puff paste to one-eighth inch in thick- 
ness, and shape with small fancy cutter, first dipped 
in flour; then with a small round cutter (first dipped 
in flour) make indentation in centres, so a portion 



380 A NEW BOOK OF COOKERY 

may be removed after baking, to admit of filling. 
Place on a tin sheet and bake in hot oven. Mash 
yolk of hard-boiled egg, rub through a fine strainer, 
and add butter to make of right consistency to force 
through a pastry bag and tube. Season with salt 
and paprika and garnish edge of pastry forms with 
mixture, forced through a pastry bag and tube. 
Color cold water green and fill a small brick mould. 
Set mould in pail on bed of rock salt and finely 
crushed ice, using equal parts, and surround with 
salt and ice nearly to top of mould. Let stand until 
ice case is formed. Invert to remove water remain- 
ing in centre and place mould on a folded napkin on 
glass dish. Put caviare seasoned with lemon juice 
in cavity of mould and garnish with large and small 
clay pipes each tied with green ribbon. Half fill 
bowls of pipes with alcohol just before sending to 
table and apply lighted match. 

Arrange pastry forms on small plates for individ- 
ual service and garnish with sprigs of parsley. As 
soon as alcohol has stopped burning, pass caviare 
that each guest may fill his case. 



CHAPTER XXXIII 

SANDWICHES 
Kindergarten Sandwiches 

REMOVE crusts from a white and graham loaf 
and cut each in thin sHces, lengthwise. Shape 
with round, round-fluted, elliptical, cutlet-shaped, 
square or oblong cutters. Spread one-half the pieces 
generously with butter, which has been worked until 
creamy. From remaining pieces cut out shapes, 
using small flower, animal or fancy cutters, and 
refill cuts thus made with similar cuts of bread of 
contrasting color. Put together as shown in illus- 
tration and wrap in cheese-cloth wrung out of hot 
water to keep moist until serving time. 

Mosaic Sandwiches 

Cut three slices each of white and graham bread 
one-half inch in thickness. Spread a slice of white 
bread with creamed butter and place a slice of graham 
on it; spread this with creamed butter and place on 
it a slice of white bread; repeat this process, begin- 
ning with a slice of graham. Put both piles in a cool 
place under a light weight. When butter has become 
firm, trim each pile evenly and cut each pile in three 
one-half-inch slices. Spread these with butter and 



382 A NEW BOOK OF COOKERY - 

put together in such a way that a white block will 
alternate with a graham one. Place again in a cool 
place under a light weight, and when butter has 
become perfectly hard cut in thin slices for serving. 
Arrange on a plate covered with a doily. 

Honor Sandwiches 

Cut bread in one-fourth-inch slices, spread with 
pimiento butter and shape with a fancy rectangular 
cutter. Cover with pieces of bread from which 
pieces have been removed with a small fancy cutter. 

Pimiento Butter. — Cream one-fourth cup butter 
and add two canned pimientos, which have been 
forced through a puree strainer. When thoroughly 
blended, season with one-fourth teaspoon salt. 

Toasted Salad Sandwiches 

Mash a cream cheese and moisten with French 
dressing. Cut graham bread in one-fourth-inch 
slices, spread with cheese mixtLue and sprinkle with 
chopped pecan nut meats. Put together in pairs, 
remove crusts and cut in finger-shaped pieces. Toast, 
pile log-cabin fashion on a fancy plate and serve as 
an accompaniment to a dinner salad. 

Devilled Sandwiches 

Blanch and shred two ounces Jordan almonds; 
then saute in enough butter to prevent burning, 
until delicately browned, stirring constantly. Mix 
two tablespoons chopped pickles, one tablespoon 




Mosaic Sandwiches. — Page 381. 




Honor Sandwiches. — Page 382. 




Horseradish Sandwiches. — Page 389. 



:'.#■■ 






"vi-^-i "~- 









Dream Sandwiches. — Fage 383. 



SANDWICHES 383 

Worcestershire Sauce, one tablespoon chutney, one- 
fourth teaspoon salt and a few grains cayenne. Pour 
over almonds and cook two minutes, stirring con- 
stantly. Work a cream cheese until smooth and 
season with salt and paprika. Spread unsweetened 
wafer crackers with cheese, sprinkle with nuts and 
put together in pairs. Arrange on a plate, covered 
with a doily. A dehcious accompaniment to a dinner 
salad. 

Caviaxe Sandwiches 

Cut white bread in thin slices, spread with creamed 
butter and then with caviare. Sprinkle with lemon 
juice and cayenne; cover wdth slices of buttered 
bread, remove crusts and cut in small finger-shaped 
pieces. 

Dream Sandwiches 

Cut stale bread in one-fourth-inch slices; remove 

crusts and cut in rectangular pieces. Cut mild cheese 

in slices same size as pieces of bread and sprinkle 

with salt and cayenne. Put a slice of cheese between 

each two slices of bread and saute in butter until 

delicately browned on one side; then turn and brown 

other side. 

Chicken Cream Sandwiches 

% cup chopped cold boiled 3 tablespoons flour 

fowl 2 tablespoons butter 

yi cup chopped celery Whites 2 eggs 

1 hot boiled onion J^2 teaspoon salt 

1 cup milk y^ teaspoon pepper 

Lemon juice 



384 A NEW BOOK OF COOKERY 

Mix fowl (preferably white meat), celery and onion, 
forced through a puree strainer, and add milk; then 
add flour, mixed with butter worked until creamy. 
Bring to the boiling point and let simmer three min- 
utes; then add whites of eggs, beaten until stiff, and 
seasonings. Turn into a small mould and let stand 
in a cold place twelve hours. Remove from mould, 
cut in slices and put between thin slices of buttered 
bread. Remove crusts and cut in any desired shape. 

Spanish Sandwiches 

Put in a mortar and pound to a paste two ancho- 
vies, two pickles, one sprig parsley, three tablespoons 
capers, one teaspoon made mustard, two table- 
spoons olive oil, two tablespoons vinegar and yolks 
of two hard-boiled eggs; then season with salt and 
paprika. Cut bread in thin slices, butter sparingly, 
spread with mixture and sprinkle with whites of 
hard-boiled eggs, finely chopped. Cover with slices 
of buttered bread, remove crusts and cut in fancy 

shapes. 

Fairmont Sandwiches 

Cut bread in one-fourth-inch slices. Spread three 
slices sparingly with butter on both sides, and two 
slices on but one side. Put between slices layers of 
finely cut red and green peppers wrung through a 
cheese-cloth to remove moisture, moistened with 
Mayonnaise Dressing. There should be two layers 
of green peppers and one of red. Remove crusts, 
fold in cheese-cloth and press under a weight; then 



SANDWICHES 385 

cut in slices for serving, and arrange on a plate 
covered with a doily. 

Sembrich Sandwiches 

Cut and spread seven slices bread, same as for 
Fairmont Sandwiches. Put between slices finely 
chopped cold boiled ham, moistened with cream and 
seasoned with salt, mustard and cayenne; finely 
chopped cold boiled fowl, moistened with Mayon- 
naise Dressing, and chopped nut meats, moistened 
with Mayonnaise Dressing: there should be two 
layers of each filling. Remove crusts, fold in cheese- 
cloth and press under a weight. Cut in slices and 
arrange on a bed of crisp lettuce leaves. 

Lincoln Sandwiches 

Cut brown and white bread in thin slices and 
spread with butter, which has been worked until 
creamy. Cut cold boiled tongue and gruyere cheese 
in thin slices. Put a slice of tongue on white bread, 
over tongue brown bread, and over brown bread 
cheese; repeat. Wrap in cheese-cloth, put under a 
weight and let stand several hours. 

For serving cut in thin slices crosswise, and arrange 
sandwiches overlapping one another, in two parallel 
rows on a plate covered w4th a lace paper doily. 

German Sandwiches 

Cut German Loaf (p. 137) in thin slices and put 
between thin slices of buttered graham bread. 



386 A NEW BOOK OF COOKERY 

Royal Sandwiches 

Yi cup shrimps J^ Bermuda onion 

Yi cup cooked chicken livers Salt 

Yi red pepper Mayonnaise Dressing 

Mix and force through a meat chopper shrimps, 
Hvers, pepper (from which seeds have been removed) 
and onion. Season with salt and moisten with May- 
onnaise Dressing. Spread between thin shces of but- 
tered bread, remove crusts and cut in fancy shapes. 
Arrange on a plate covered with a doily. 

East India Sandwiches 

Hard cook eggs, separate yolks from whites, mash 
yolks and finely chop whites. Moisten yolks with 
Bengal Club Chutney until of the right consistency 
to spread. Spread thin slices of buttered bread with 
mixture, sprinkle with chopped whites, cover with 
thin slices of buttered bread, remove crusts and cut 
in halves crosswise. 

Penobscot Sandwiches 

Free cold cooked salmon from skin and bones; 
there should be one-half cup. Mash and add 
white of one hard-boiled egg finely chopped and 
one tablespoon finely chopped cucumber pickle; 
season with salt and paprika and moisten with 
Cream Salad Dressing. Mash* yolks of two hard- 
boiled eggs and add one and one-half tablespoons 
melted butter, one and one-half tablespoons chopped 
nut meats and a few drops anchovy essence. Re- 




Fairmont Sandwiches. — Page 3S4. 




Egg and Potato Salad. — Vage 210. 




Belmont Baked Apples Ready for the Oven. — Page 391. 




Belmont Baked Apples. — Page 391. 



SANDWICHES 387 

move crusts from a stale white loaf in four pieces 
and cut off five one-third-inch slices lengthwise of 
loaf. Spread three slices, on both sides, with butter 
worked until creamy, remaining two slices on but 
one side. Spread two mixtures alternately, between 
slices of bread, sprinkling egg yolk mixture with 
finely chopped green pepper. Wrap in parafEne 
paper or cheese-cloth, place under a light weight and 
let stand until serving time. Cut in one-third-inch 
slices crosswise and each slice in halves lengthwise. 
Arrange overlapping one another on a plate covered 
with a lace paper doily. 

Orange Honey Sandwiches 

Spread thin slices of buttered white bread with 
orange honey. Put together in pairs, remove crusts 
and cut in fancy shapes. For the orange honey 
boil one cup sugar with one-fourth cup, each, water 
and orange juice, until syrup will spin a thread when 
dropped from tip of spoon. Add one-half cup finely 
chopped orange peel (from which all white portion 
has been removed) and one-half teaspoon vanilla. 
Again bring to the boiling point and cool. 

French Prune Sandwiches 

Remove stones from French prunes and finely 
chop. Mix with chopped English walnut meats, al- 
lowing seven halves of nut meats to every six prunes. 
Moisten with a thin syrup (made by boiling sugar 



388 A NEW BOOK OF COOKERY 

and water together) and season with salt, paprika 
and lemon juice. Spread between thin slices of but- 
tered white bread and cut in fancy shapes, using a 
cutlet cutter. 

Jelly Sandwiches 

Cut bread in one-third-inch slices, and remove 
crusts; then toast and cut in halves on the diagonal. 
Spread with butter and currant jelly (beaten until 
of the consistency to spread evenly). Sprinkle one- 
half the pieces with English walnut meats, cover with. 
remaining pieces and arrange for individual service 
on small hot plates. 

Lenox Sandwiches 

Work one-fourth cup almond paste until smooth. 
Add gradually one-fourth cup powdered sugar and 
a few grains salt; then add three-eighths cup heavy 
cream. Spread thin slices of buttered bread with 
mixture, cover with buttered bread, remove crusts 
and cut in finger-shaped pieces. 

Macedoine Sandwiches 

J^ cup finely chopped 1 tablespoon ginger syrup 

Canton ginger 1 teaspoon vinegar 

34 cup finely chopped Few grains salt 

pecan nut meats Saltines 

2 tablespoons finely cut orange pulp 

Mix ingredients in order given and spread between 
saltines or thin slices of buttered bread. 



SANDWICHES 389 

Waltham Five o'clock Tea Sandwiches 

Work a cream cheese until of the right consistency 
to spread. Spread on thin, salted, unsweetened round 
wafer crackers and cover with halves of marshmal- 
lows, cut crosswise, and pulled out with the fingers to 
about fit crackers. Cover with wafer crackers, ar- 
range on tin sheet and bake until cheese and marsh- 
mallows begin to melt. 

Horseradish Sandwiches 

6 tablespoons butter 1 teaspoon lemon juice 

4 tablespoons grated horseradish Few grains salt. 
Pimolas 

Cream butter, add gradually horseradish, lemon 
juice, and salt. Spread between thin slices of bread, 
shape with a cutter in form of diamonds and gar- 
nish each with a slice cut from a pimola crosswise. 

Commonwealth Marmalade Sandwiches 

Remove end slice from a loaf of bread. Spread end 
of loaf evenly with butter which has been creamed. 
Cut off a thin slice and repeat until the number of 
slices required are prepared. 

Spread with orange marmalade, put together in 
pairs and press together. Remove crusts and cut 
in halves crosswise. Put in a pan and bake in a 
moderate oven until delicately browned on both 
sides, turning once during the browning. 



390 A NEW BOOK OF COOKERY 

Rochester Chocolate Sandwiches 

J^ cup butter 1 square unsweetened chocolate 

3^ cup sugar 2 tablespoons milk 

1 egg 1}4 cups flour 

Few grains salt 1 teaspoon baking powder 

Cream butter and add gradually, while beating 
constantly, sugar; then add egg, well beaten, salt, 
chocolate (melted), milk and flour, mixed and sifted 
with baking powder. Toss on a slightly floured 
board, pat and roll as thin as possible. Shape with 
a small round cutter (first dipped in flour), arrange on 
a buttered sheet and bake in a moderate oven. 
Cool and put together with the following mixture: 
Work a cream cheese until smooth and moisten with 
cream until of the right consistency to spread; then 
season highly with salt and paprika. 




Grape I'm it a la UL>>i;. — Page 392. 





Rector Leaf. — Page 393. 




Cantelotjpe Supreme. — Page 394. 







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Lkxux Stk.\\\ berries. — Paz/e 394. 



CHAPTER XXXIV 

FRUITS, FRESH, PRESERVED AND CANNED 
Belmont Baked Apples 

WIPE selected red apples and make two circu- 
lar cuts through skin, leaving a three-fourths- 
inch band around apple midway between stem and 
blossom ends. Put in an earthen or graniteware 
baking dish, sprinkle generously with sugar and add 
water to cover bottom of pan. Bake in a hot oven 
until soft, basting every eight minutes with syrup 
in pan. Remove to serving dish and pour around 
syrup. 

Baked Apples in Casserole 

Wipe, pare and core six medium-sized apples. 
Put in casserole, add one cup water and one and 
one-half cups sugar and dredge with flour. Cover 
and cook in a slow oven one hour. Do not remove 
cover during the baking. 

Apple Ball Sauce 

Wipe apples, pare and shape into balls, using a 
French vegetable cutter; there should be one and 
one-half cups. Make a syrup by boiling one cup 
sugar, three-fourths cup water, six cloves and three or 



392 A NEW BOOK OF COOKERY ' 

four thin shavings from the rind of a lemon, seven 
minutes. Remove cloves and rind, add one-third 
of the balls and cook until soft; repeat twice. Cook 
syrup until reduced one-half and pour over balls. 

Stewed Apricots and Prunes 

Pick over and wash one-fourth pound each dried 
apricots and prunes. Put in saucepan, cover with 
cold water, place on range, bring to the boiling poiiit 
and drain. Repeat three times; again cover with 
cold water and add one cup sugar. Again bring 
to the boiling point and let simmer until soft. 

Sauted Pineapple 

Drain canned, sliced pineapple from syrup and 
dry on a towel. Saute in butter until delicately 
browned. Serve around roast turkey or roast 
chicken. 

Pineapple Saute 

Empty a can of sliced pineapple into a shallow 
graniteware baking pan, not allowing slices to over- 
lap one another. Place on back of range and let 
simmer two or three hours, when pineapple will 
be quite clear. Remove to serving dish and garnish 
centre of each with a glaced cherry. Serve as an 
accompaniment to meat or game. 

Grape Fruit a la Russe 

3 grape fruits 2 tablespoons powdered sugar 

% cup sugar Few grains salt 

1 cup heavy cream ^ teaspoon marascliino 



FRUITS, FRESH, PRESERVED, AND CANNED 393 

Wipe grape fruits, cut in halves, crosswise, and 
remove seeds and tough portions. Sprinkle with 
granulated sugar and chill in ice box. Beat cream 
until stiff and add powdered sugar, salt and maras- 
chino. Pipe a border, by forcing a mixture through 
a pastry bag and tube, on top of each half in the form 
of a square. Garnish at each corner with a glaced 
cherry. Serve in double cocktail glasses having the 
larger ones filled with crushed ice. 

Grape Fruit Coupe 

Remove pulp from grape fruit in sections, cut 
each section in thirds, sprinkle with sugar and 
chill in ice box. Arrange six fresh mint leaves at 
equal distances around inside of each coupe glass, 
having ends of leaves reach top of glass. Fill with 
prepared pulp and garnish centre of each with a 
small sprig of mint. 

Rector Leaf 

4 grape fruits 1 teaspoon lemon juice 

H cup powdered sugar 1 teaspoon Kirsch 

2 teaspoons orange curagoa J/g teaspoon salt 

Remove pulp from grape fruit, add remaining in- 
gredients and chill thoroughly. Serve in coupe 
glasses having six fresh mint leaves arranged length- 
wise at equal distances around inside of each glass. 

Watermelon Cubes, Sherry Dressing 

Cut centre of a thoroughly chilled watermelon into 
three-fourth-inch cubes and remove seeds. Pour 



394 A NEW BOOK OF COOKERY 

over Sherry Dressing, put in jar and let stand in ice 
box several hours. Arrange for individual service 
on green leaves, placed on a fancy plate, allowing 
seven cubes to each portion. If leaves are not at 
hand, serve in champagne glasses. 

Sherry Dressing. — Mix one-half cup sugar, one- 
half cup Sherry wine, two tablespoons sloe gin and a 
few grains salt. Let stand until sugar is dissolved. 
The sloe gin may be omitted. 

Canteloupe Supreme 

Wipe canteloupes, cut in halves crosswise, remove 
seeds and stringy portion and shape into balls, using 
a French potato ball cutter. Arrange in double coupe 
or grape fruit glasses (having crushed ice in outer 
glass), sprinkle with sugar and pour over each one- 
fourth teaspoon maraschino. If a more elaborate 
coupe is desired, arrange balls in cases made from 
halves of orange peel and serve in single glasses. 

Lenox Strawberries 

Wash, pick over and hull strawberries. Pour over 
Lenox mixture, chill thoroughly, arrange in glasses 
and garnish around edge with whipped cream 
(sweetened and flavored delicately with vanilla) 
forced through a pastry bag and tube. 

For the Lenox mixture, mix juice of one-half 
orange, four tablespoons sugar and one-fourth tea- 
spoon orange cura9oa, allowing this quantity for 
each portion. 




Pastry Boats Filled with Fresh Fruit. 




Rhubarb Conserve in the Making. — Page 396. 







Home-Made Jelly Bags. 



FRUITS, FRESH, PRESERVED, AND CANNED 395 

Claret Strawberries 

Prepare and serve strawberries, same as Lenox 
Strawberries, using claret in place of Lenox mixture. 

Lemons Cut for Garnishing 

Wash and wipe lemons, and cut in slices crosswise, 
sections lengthwise, fan-shaped pieces, cups or bas- 
kets. Decorate with sprigs of parsley, parsley finely 
chopped, paprika, canned pimiento (cut in strips or 
fancy shapes), radishes shced, or red portion of 
radishes, chopped or removed and cut in fancy 
shapes. 

Apple Ginger 

Wipe, quarter, pare, core and finely chop sour 
apples; there should be ten cups. Add ten cups sugar, 
thin shavings from the rind of two lemons, and two 
two-inch pieces of ginger root. Put in preserving 
kettle, bring gradually to the boiling point and let 
simmer, stirring frequently, until apples are transpar- 
ent, the time required being from two and one-half 
to three hours. Great care must be taken, otherwise 
the mixture will burn. It is well to have the kettle 
placed on an asbestos mat. Turn into a crock or 
jelly tumblers. 

Peach Conserve 

1 pound dried skinned peaches Juice 1 lemon 

1 quart cold water Juice 1 orange 

1 cup raisins 1 whole orange 

J^ lb. English walnut meats 1 lb. sugar 



896 A NEW BOOK OF COOKERY 

Add cold water to peaches, cover and let stand 
over night. In the morning add raisins, seeded and 
cut in pieces, nut meats, cut in pieces, fruit juices, 
orange, cut in thin slices (removing seeds) and 
sugar. Bring to boiling point and let simmer one and 
one-quarter hours, stirring occasionally to prevent 
burning. 

Rhubarb Conserve 

4 pounds rhubarb 1 pound seeded raisins 

5 pounds sugar 2 oranges 

1 lemon 

Wash and peel stalks of rhubarb and cut in one- 
inch pieces. Put in kettle, sprinkle wdth sugar and 
add raisins and grated rind and juice of oranges and 
lemon. Mix, cover and let stand one-half hour. 
Place on range, bring to boiling point and let simmer 
forty-five minufes, stirring almost constantly. Fill 
jelly glasses with mixture, cool and seal. 

Plum Gumbo 

5 pounds plums 3 oranges 

2 pounds seeded raisins 5 pounds sugar 

Wipe plums, remove stones and cut in pieces. 
Force raisins through a meat chopper or chop. 
Wipe oranges, and cut in thin slices crosswise, 
removing seeds. Put fruit in preserving kettle, 
add sugar, bring to boiling point and let simmer 
until of the consistency of a marmalade. Fill 
jelly glasses with mixture, cool and seal. 




o 

03 

o 



FRUITS, FRESH, PRESERVED, AND CANNED 397 

Cranberry Conserve 

1 quart cranberries K lb. seeded raisins 

% cup cold water 3^ lb. English walnut meats 

% cup boiling water 1 orange 

IJ^ lbs. sugar 

Pick over and wash cranberries. Put in saucepan, 
add cold water, bring to the boiling point and let 
boil until the skins break. Force through a strainer 
and add boiling water, seeded raisins, nut meats, 
broken in small pieces, orange (wiped, thinly sliced, 
then cut in small pieces, removing seeds) and sugar. 
Again bring to the boiHng point and let simmer 
twenty minutes. 

Spiced Cranberry Jelly 

1 quart cranberries % inch pieces stick cinnamon 

1 cup boiling water 24 whole cloves 

2 cups sugar 6 allspice berries 
yz cup cold water Few grains salt 

Pick over and wash berries. Add boiling water 
and let boil until cranberries are soft. Rub through 
a sieve and add remaining ingredients, except salt. 
Again bring to the boiling point and let simmer 
fifteen minutes. Add salt, turn into a mould and 
chill. 

Cranberry Jelly with Celery 

Pick over and wash four cups cranberries. Put in 
a stewpan and add two cups sugar and one cup boil- 
ing water. Bring to the boiling point and let boil 
twenty minutes; then force through a strainer. When 



398 A NEW BOOK OF COOKERY 

mixture begins to thicken, fold in one and one-half 
cups celery, cut crosswise of stalks in one-eighth-inch 
slices. Turn into a mould or moulds and chill. Re- 
move from moulds and garnish with curled celery. 

Raspberry Syrup 

2 quarts raspberries 1 quart sugar 

M cup cold water 

Pick over and mash raspberries, sprinkle with 
sugar, cover and let stand over night. In the morn- 
ing add water, bring slowly to the boiling point and 
cook twenty minutes. Force through a double thick- 
ness of cheese-cloth, again bring to the boiling 
point, fill small glass jars to overflow and adjust 
covers. To use as a foundation for beverages or 
raspberry ice or for sauces to accompany hot, cold, 
or frozen desserts. 

Orange Marmalade 

3 oranges 11 cups cold water 
1 lemon 4 pounds sugar 

Wipe fruit, cut in halves crosswise; remove seeds 
and put through a meat chopper. Put in preserv- 
ing kettle, add water, cover, and let stand twenty- 
four hours. Place on range, bring to the boiling 
point and let simmer one and one-half hours. Add 
sugar and again let stand twenty-four hours. Again 
bring to the boiling point and let simmer one and 
one-half hours. 




Cranberry Jelly with Celery. — Pai/e 397. 




Mint Jelly, Corn Relish and Peach Conserve. 



FRUITS, FRESH, PRESERVED, AND CANNED 399 

Pickled Lime Marmalade 

12 medium-sized green 12 selected pickled limes 

tomatoes 6 cups sugar 

Wipe tomatoes and drain limes; then force 
through a meat chopper. Put in saucepan, add 
sugar, bring to the boiling point and let simmer 
three hours. Turn into glasses and seal. 

Preserved Strawberries 

Wash, pick over and hull berries. Put in a pre- 
serving kettle and add an equal measure of sugar. 
Bring to the boiling point and let boil until fruit 
juice will jell when a teaspoonful is cooled on a 
saucer. Fill preserving jars and seal. 

Mint Jelly 

Wipe one peck Porter apples, remove stem and 
blossom ends and cut in eighths. Put in a granite- 
ware kettle and add two quarts cold water. Cover, 
bring to the boiling point and let simmer until apples 
are soft. Mash in same kettle, using a wooden po- 
tato masher, and drain tlirough a coarse sieve. 
Allow juice to drip through several thicknesses of 
cheese-cloth or a jelly bag. Return juice to saucepan, 
bring to the boiling point and let boil twenty min- 
utes; then add an equal measure of heated sugar. 
Again bring to the boiling point and let boil five 
minutes. Take a large bunch of fresh young mint, 
wash and bruise some of the leaves slightly, by press- 



400 A NEW BOOK OF COOKERY 

ing between the fingers. Hold bunch in hand and 
pass through and through the syrup, until the de- 
sired strength of mint flavor is obtained. This 
process takes the last three minutes of the cooking. 
Add two tablespoons lemon juice and color green, 
using vegetable green paste. Skim and turn into 
jelly glasses. Put in a sunny window and let stand 
twenty-four hours. Cover and keep in a cool, dry 
place. 

Rose Geranium Jelly 

Follow directions for Mint Jelly, using two or three 
sprays of rose geranium leaves in place of mint, pink 
coloring in place of green, and omitting lemon juice. 



CHAPTER XXXV 

PICKLING 
Apple Catsup 

WIPE, quarter, pare and core twelve sour apples. 
Put in a saucepan, cover with boiling water, 
bring to the boiling point and let simmer until soft, 
when nearly all the water should be evaporated ; then 
rub through a sieve. To each quart of apple pulp 
add the following mixture: 

Mix one cup sugar, one teaspoon pepper, one tea- 
spoon cloves, one teaspoon mustard, two teaspoons 
cinnamon and one tablespoon salt; then add two 
finely chopped onions and two cups cider vinegar. 
Bring the apple pulp, to which the mixture has been 
added, to the boiling point and let simmer one hour. 
Bottle, cork and seal while hot. 

Gooseberry Catsup 

5 pounds gooseberries Ij^ tablespoons cinnamon 

4 pounds sugar 1 tablespoon clove 

2 cups cider vinegar 1 tablespoon allspice 

Pick over, wash and drain gooseberries. Put 
in kettle and add sugar, vinegar and spices. Bring 
to boiling point and let simmer two hours. Fill 
bottles and seal. 



402 A NEW BOOK OF COOKERY 

Grape Catsup 

Pick over, wash, drain and remove stems from 
grapes. Put in a preserving kettle, add cold water to 
barely cover, bring to the boiling point and let 
simmer until fruit is soft; then press through a sieve, 
discarding skins and seeds. Put ten pounds of the 
fruit pulp in a preserving kettle and add five pounds 
sugar, two quarts vinegar, one tablespoon cin- 
namon, one tablespoon allspice, two tablespoons 
clove and one grated nutmeg. Bring to the boiling 
point and let simmer until reduced to the consistency 
of a catsup. Fill bottles to overflowing, adjust , 
stoppers and seal. 

Spiced Rhubarb 

2J^ pounds rhubarb % cup vinegar 

2 pounds sugar 1 teaspoon cinnamon 

^ teaspoon clove 

Wipe rhubarb, skin and cut stalks in one-inch 
pieces. Put in preserve kettle, add remaining in- 
gredients, bring to boiling point and let simmer until 
of the consistency of a marmalade. Fill jelly glasses 
with mixture, cool and seal. 

Gooseberry Relish 

5 cups gooseberries 3 tablespoons ginger 

1 3^ cups raisins 3 tablespoons salt 

1 onion J^ teaspoon cayenne 

1 cup brown sugar 1 teaspoon turmeric 

3 tablespoons mustard 1 quart vinegar 



PICKLING 403 

Pick over, wash and drain gooseberries. Add 
raisins (from which seeds have been removed) 
and onion, peeled and sKced. Chop or force through 
a meat chopper, put in preserving kettle and add 
sugar, mustard, ginger, salt, cayenne and turmeric. 
Pour over vinegar, bring slowly to boiling point 
and let simmer forty-five minutes. Strain through 
a coarse sieve, fill bottles with mixture and seal. 

Sweet Crabapple Pickle 

3 pounds crabapples IJ^ teaspoons cloves 

2 cups cider vinegar IK teaspoons allspice berries 

1 cup sugar IK teaspoons black pepper 

1 K teaspoons ginger 

Wipe crabapples, remove stems and steam until 
soft. Tie spices in muslin bag, put in preserving 
kettle, add vinegar, sugar and apples, bring gradually 
to boiling point and let simmer twenty minutes. 

Corn Relish 

1 K dozen ears corn 2 cups sugar 

1 small cabbage 1 cup floiu- 

1 bunch celery K cup salt 

4 onions K teaspoon mustard 

2 green peppers Ji teaspoon cayenne 
2 quarts vinegar K teaspoon turmeric 

Cut corn from cob. Force cabbage through a 
meat chopper. Separate celery stalks, remove 
leaves and chop. Peel onions and cut in thin slices. 
Wipe peppers and chop. Put vegetables in preserv- 
ing kettle and pour over one-half of the vinegar. 



404 A NEW BOOK OF COOKERY 

Mix sugar, flour, salt, mustard, cayenne and turmeric 
and add remaining vinegar. Combine mixtures, 
bring to boiling point and let simmer forty minutes. 
Fill glass jars and seal. 

Spiced Celery 

6 bunches celery 1 teaspoon mustard 

15 tomatoes 1 teaspoon clove 

1 red pepper 1 teaspoon allspice 

2 cups sugar 1 teaspoon cinnamon 
2 tablespoons salt 1 teaspoon celery seed 

IJ^ cups vinegar 

Cut off roots and leaves of celery, separate stalks 
and chop. Wipe, peel and chop tomatoes. Wipe 
and chop pepper. Mix dry ingredients and add 
vinegar. Combine mixtures, put in preserving kettle, 
bring to boiling point and let simmer one and one- 
half hours. Fill jars to overflow and adjust covers. 

Souri 

Wipe one peck green tomatoes and cut in thin 
slices; peel one quart onions and cut in thin slices. 
Sprinkle alternate layers of tomatoes and onions 
with one cup salt. Cover and let stand over night. 
In the morning drain thoroughly, put in a preserv- 
ing kettle and add four green peppers, finely chopped, 
six cups brown sugar, six tablespoons celery-seed, six 
tablespoons mustard-seed and one-half ounce, each, 
cloves, stick cinnamon and allspice berries tied in a 
muslin bag. Add vinegar to just cover mixture. 



PICKLING 405 

bring to the boiling point and let simmer two 
hours. 

This may be given a very fresh taste by adding a 
small quantity of celery, cut in small pieces, when- 
ever it is served. 

Pepper Relish I 

12 green bell peppers 3 tablespoons salt 

12 red bell peppers 2 cups sugar 

3 onions 1 quart vinegar 

Wipe peppers, cut in halves lengthwise and remove 
seeds. Pare onions, add to peppers and force through 
a meat-chopper. Put in kettle, cover with boiling 
water and let stand ten minutes; drain, again cover 
with boiling water, bring to the boiling point and let 
stand ten minutes. Drain as dry as possible, return 
to kettle, add remaining ingredients, bring to the 
boiling point and let simmer fifteen minutes. 

Pepper Relish II 

1 peck red peppers 2 cups vinegar 

2 cups cold water 1 cup brown sugar 

1 cup salt }/2 cup white mustard seed 

Wipe peppers, cut in halves, remove seeds and put 
through meat chopper. Put in kettle and add water 
and salt; cover and let stand over night. In the 
morning drain and pour over vinegar, sugar and 
mustard seed which have been brought to the boiling 
point and boiled two minutes. Fill jars to overflow 
and adjust covers. 



406 A NEW BOOK OF COOKERY 

Bottled Tomato Sauce 

12 large tomatoes 2 onions 

3 bunches celery 2 tablespoons salt 

4 green peppers 2 tablespoons sugar 

3 cups vinegar 

Peel and chop tomatoes and onions, put in kettle 
and add celery (from which root and leaves have 
been removed) and peppers, both finely chopped, 
and remaining ingredients. Bring to boiling point 
and let simmer one and one-half hours. Fill bottles 
with mixture, cork and seal. 

Chili Sauce 

12 medium-sized tomatoes 2 tablespoons salt 

4 onions 2 tablespoons celery seed 

2 red peppers M cup brown sugar 

2 cups vinegar 

Wipe and peel tomatoes and cut in one-fourth-inch 
slices, crosswise. Put in preserving kettle and add 
onions, peeled and chopped, peppers, chopped, and 
remaining ingredients. Bring to the boiling point 
and let simmer three hours. 

Green Sliced Cucumber Pickles 
(Uncooked) 

2 dozen G-iuch cucumbers 1 cup olive oil 
2 quarts boiling water }/i poimd white mustard seed 

V/i cups salt M pound black mustard seed 

6 cups vinegar 

Wipe and thinly slice cucumbers without paring. 
Cover with a brine, made of water and salt, and let 
stand over night. 



PICKLING 407 

Drain thoroughly and put in a crock. Mix re- 
maining ingredients and pour over cucumbers. Stir 

frequently. 

Piccalilli 

]/2 bushel green tomatoes 3 pounds brown sugar 

J^ peck green peppers 2 pounds white mustard seed 

3^ peck onions 6 ounces stick cinnamon 

2 medium-sized cabbages 3 ounces cloves 

1^2 cups salt 2 ounces allspice berries 

Vinegar 

Wash tomatoes and peppers, peel onions and cut 
cabbages in quarters. Put the vegetables, separately, 
through a meat-chopper, using a large knife. Sprin- 
kle alternate layers of vegetables with salt, cover and 
let stand over night. In the morning drain, add 
sugar, mustard seed and the remaining spices, tied 
in a bag made of muslin or cheese-cloth. Pour 
over vinegar just to cover vegetables, bring to the 
boiling point and let simmer six hours. Remove 
spice bag, fill glass jars with mixture and adjust 
covers. 

Allerton Pickles 

3 pints tomato pulp 4 tablespoons salt 

1 cup chopped celery 6 tablespoons sugar 

4 tablespoons chopped red 6 tablespoons mustard seed 

pepper 1 tablespoon grated nutmeg 

4 tablespoons chopped 1 teaspoon cinnamon 

onion J^ teaspoon clove 

2 cups vinegar 

Wipe, peel and chop ripe tomatoes; there should 
be three pints. Add remaining ingredients and stir 



408 A NEW BOOK OF COOKERY 

until thoroughly blended. Put in a stone jar and 
cover. Let stand at least one week before using. 
This uncooked mixture will keep six months. 

Chow Chow 

Peel one quart tiny white onions and add one 
quart small cucumbers, two heads cauliflower, sep- 
arated into flowerets, and two green peppers, thinly 
sliced. Cover with brine (allowing one and one-half 
cups salt to two quarts boiling water) and let stand 
over night. In the morning drain thoroughly, add 
fresh brine, bring to the boiling point and let simmer 
until vegetables are soft, then drain thoroughly. 
Mix six tablespoons mustard, three tablespoons flour, 
one tablespoon curry-powder and two-thirds cup 
sugar. Moisten to a smooth paste with cold vinegar, 
and add to two and one-half cups vinegar, brought 
to the boiling point. Cook, stirring constantly at 
first and afterward occasionally, until mixture 
thickens; then add drained vegetables and let simmer 
ten minutes. Store in glass jars. 

Petersham Chow Chow 

2 quarts green tomatoes 3 quarts water 

1 bunch celery 1 cup flour 

6 green peppers 8 tablespoons mustard 

1 quart button onions 1 tablespoon turmeric 

1 cauliflower 1 cup sugar 

2 cups salt 5 cups vinegar 

Wipe tomatoes and cut in eighths. Scrape celery 
and cut in three-fourths-inch slices, crosswise. Wipe 



PICKLING 409 

peppers and cut in pieces. Peel onions, separate 
cauliflower in flowerets, cover with boiling water, 
let boil three minutes and drain. Mix tomatoes, 
celery, peppers, onions and cauliflower and pour 
over brine, made of salt and water. Let stand over 
night; in the morning bring to the boiling point in 
the same brine and let boil until vegetables are ten- 
der; then drain. Mix'flour, mustard and turmeric 
and add cold vinegar slowly to make a smooth paste; 
then add sugar and remaining vinegar. Cook over 
hot water until mixture thickens, stirring constantly 
at first and afterwards occasionally. Add drained 
vegetables to mixture and cook until thoroughly 
heated. 

Mustard Pickles 

Wipe four quarts small cucumbers, put in a pre- 
serving kettle and add three large cucumbers, cut in 
pieces, one quart green tomatoes, wiped and cut in 
slices, four small onions, peeled and cut in slices, four 
green peppers, wiped and cut in slices, one bunch of 
celery, chopped, and one cauliflower, separated into 
flowerets. Add one gallon boiling water, to which 
has been added one pint salt; cover and let stand over 
night. In the morning bring to the boiling point and 
let simmer until the vegetables are tender; then 
drain. Mix one cup flour, one cup sugar, six table- 
spoons mustard and one tablespoon turmeric powder; 
then add slowly, while stirring constantly, enough 
vinegar to make a paste. Stir into two quarts vin- 



410 A NEW BOOK OF COOKERY 

egar, brought to the boihng point, add two table- 
spoons celery seed, and let boil five minutes. Add 
the drained vegetables, again bring to the boihng 
point and let boil fifteen minutes. 

Dutch Salad 

1 quart green tomatoes 1 small white cabbage 
J^ cup salt 2 cauliflowers 

2 quarts small pickling 9 green peppers 

cucumbers Boiling water 

1 quart small onions 3 tablespoons salt 

Dutch Dressing 

Wipe and thinly slice tomatoes. Arrange in 
layers, sprinkling each with salt, cover and let stand 
over night. In the morning drain thoroughly and 
chop. Put in a preserving kettle and add cucumbers 
chopped, cabbage chopped, cauliflowers separated 
into flowerets and chopped peppers (from which 
seeds have been removed). Add boiling water to 
just cover vegetables and salt. Bring to the boiling 
point and let simmer until vegetables are tender; 
then drain. Pour over Dutch Dressing and let sim- 
mer fifteen minutes. Cool and serve in jars. 

Dutch Dressing. — Mix two cups brown sugar, one 
cup bread flour, one-third cup mustard, one and one- 
half tablespoons salt and two and one-half table- 
spoons turmeric. Add gradually, while stirring con- 
stantly, two quarts hot vinegar. Bring to the boiling 
point and let boil until mixture thickens. 



^.^r^ 




m 



CHAPTER XXXVI 

SUITABLE COMBINATIONS FOR SERVING 

Breakfast Menus 

Halves of Grape Fruit 

Cereal with Sugar and Cream 

Corned Beef Tomato Toast a la Bradley 

Coffee 



Stewed Apricots and Prunes 

Cereal with Sugar and Cream 

Scrambled Eggs 

Golden Corn Cake 

Coffee 



Oranges 

CodjBsh Cakes 

Buttered Toast 

Doughnuts 

Coffee 



Belmont Baked Apples 

Cereal with Sugar and Cream 

Bacon Curls 

Graham Muffins 

Coffee 



412 A NEW BOOK OF COOKERY 

Baked Bananas 

Foamy Omelet 

Hashed Brown Potatoes 

Baking Powder Biscuit 

Coffee 



Strawberries 

Cereal with Sugar and Cream 

German Toast 

Coffee 



Canteloupes 

Dried Beef with Cream 

Rye Popovers 

Coffee 



Family Luncheon Menus 

Salt Codfish in Cream 

Baked Potatoes 

Radishes 

Luncheon Caraway Cake 

Tea 



Mock Bisque Soup 

Croutons 

Griddle Cakes with Maple Syrup 

Tea 



SUITABLE COMBINATIONS FOR SERVING 413 

Lamb a la Breck 

Emergency Biscuit 

Raspberry Puffs 

Luncheon Cocoa 



Macaroni, Virginia Style 

Southern Pone 

Marshmallow Gingerbread 

Milk 



Fried Sausages with Apple Rings 

Mashed Potatoes 

Lemon Cream Rice 

Russian Tea 



\ Chicken Salad 
\ Raised Biscuit 
Chocolate Ice Cream Sodas 
Nut Oatmeal Cookies 



Egg Salad 

Bread and Butter Sandwiches 

Devil's Food Cake 

Iced Tea 



414 A NEW BOOK OF COOKERY 

Bufiet-Luncheon Menus 

Tomato Bouillon 
Crisp Crackers 
Olives Salted Pecans 

Chicken a la King Frosted Ham 

Finger Rolls 
Glace Helene Cream Sponge Cake 

Luncheon Punch 



Iced Pimiento Consonune 

Macedoine Loaf 

Moulded Salmon, Cucumber Sauce 

Rasped Rolls 

Luncheon Coffee 

Orange Ice Cream, Nut Caramel Cake 

with Crushed Strawberries 

Marshmallow Mint Bonbons 



Formal Luncheon Menus 

Grape Fruit Coupe 

Mock Bouillon Bread Sticks 

Tournadoes of Lamb 

Savory Potatoes 

Glazed Carrots with Peas 

Asparagus Salad 

Toasted Fromage Rolls 

New Year's Bomb Silver Sponge Cakes 

Salted Filberts Dipped Cream Mints 



SUITABLE COMBINATIONS FOR SERVING 415 

Manhattan Clam Bisque 

Toasted Triangles 

Windsor Eggs 

Broiled Pompano, Cucumber Hollandaise 

Luncheon Rolls 

Grape Fruit Jelly Salad 

Cream Bread Fingers 

Coupe Majestic Jellied Macaroons 

Ginger Fudge 

Family Dinner Menus 

Celery and Tomato Puree Imperial Sticks 

Iroquois Steak 

Potatoes en Casserole 

Lettuce and Pimiento Salad, French Dressing 

Sally's Bread Pudding, Roxbury Sauce 



Onion Soup 

HoUenden Halibut 

Mashed Potatoes 

Templeton Stuffed Peppers 

Raisin Puff, Foamy Sauce 



Mutton Duck 

French Fried Potatoes 

Spinach 

German Tomato Salad Cheese Wafers 

Fig Custard 



416 A NEW BOOK OF COOKERY 

Appledore Soup 

Crisp Crackers 

Smothered Chicken, Swedish Style 

Candied Sweet Potatoes 

Corn Souffle 

Fruit Tapioca 



Potage Longchamps 

Kernels of Pork 

Savory Potatoes 

Glazed Silver Skins 

Lettuce and Radish Salad 

Cold Pineapple Souffle 

Formal Dinner Menus 

Dexter Canapes 

Little Neck Clams Brown Bread Sandwiches 

Filippini Consomme Pulled Bread 

Radishes Salted Almonds 

Smelts a la Guaymas 

Julienne Potatoes 

Dressed Cucumber 

Larded Stuffed English Partridge, 

Cold Orange Sauce 

Jarvis Peppers 

Carlton Salad 

Stuffed Mushroom Caps 

Parfait Amour 

Chocolate Dipped Candied Orange Peel 

Frozen Cheese Alexandria Toasted Crackers 

Cafe Noir 



SUITABLE COMBINATIONS FOR SERVING 417 

Scallop Cocktail 
Clear Mushroom Soup Mock Cassava Bread 

Celery Olives 

Stuffed Turbans of Flounder 
Devonshire Saddle of Mutton 
Lorette Potatoes 
Baked Stuffed Egg Plant 
Club Punch 
Delmonico Tomatoes 
Ginger Ale Jelly Salad Devilled Sandwiches 
Montrose Pudding 
After Dinner Mints 
Liptaner Cheese Water Crackers 

Cafe Noir 



Five o'clock Tea Menus 

Commonwealth Marmalade Sandwiches 

Sardine Biscuit 

Scotch Five o'Clock Teas 

Russian Tea Hot Marshmallow Chocolate 

Turkish Mint Paste 



Honor Sandwiches 
Marshmallow Teas Peanut Bars 

Hawaiian Five o'Clock Tea Oriental Punch 
Chocolate Fudge 



418 A NEW BOOK OF COOKERY 

Spanish Sandwiches Piquante Cheese Crackers 

Keswick Gingerbread 

Syracuse Tea Hot Chocolate with Whipped Cream 

Raisin Opera Caramels 



Fairmont Sandwiches 
Cream Wafers Chocolate Nut Bars 

Jamaica Five o'Clock Tea Card Punch 
Knickerbocker Figs 



Cinnamon Toast Pimiento Cheese Wafers 

Pastry Stars Sultana Sticks 

Five o'clock Tea, Reception Cocoa 

Lemon Cut Sugar Whipped Cream 

Salted Almonds 



Sunday Night Supper Menus 

Chilaly 
Unsweetened Wafer Crackers 
Canned Peaches Mock Angel Cake 

Ginger Ale 



Bolivia Salad Celery 

Salad Rolls 

Frangipan Cream Pie 

Pineapple Lemonade 



SUITABLE COMBINATIONS FOR SERVING 419 

Manhattan Scallops 

Lettuce Sandwiches 

Lord Baltimore Cake 

Russian Tea 



Scalloped Scallops 

Pepper Relish 

Parker House Rolls 

Raised Fruit Loaf 

Cocoa with Whipped Cream 



Epicurean Finnan Haddie 

Brown Bread Sandwiches 

Moulded Cheese with Bar-le-Duc Strawberries 

Wafer Crackers 

Moette Punch 



INDEX 



After Dinner Mints, 364. 
Afternoon Tea Crackers, 30. 

Doughnuts, 37. 
After Theatre Salad, 210. 
Allemande Sauce, 154. 
Allen Canapes, 376. 
Allerton Pickles, 407. 

Salad, 201. 
Almond Pudding, 254. 
Almonds, Burnt, 356. 
Alphonso Potatoes, 184. 
Alumni Punch, 11. 
Ambassadrice Capon, 142. 
Amsterdam Novelties, 315. 
Anchovied Stuffed Potatoes, 186. 
Angel Cake, Mock, 331. 

White Mountain, 331. 
Anniversary Cake, 343. 
Apple Ball Sauce, 391. 

Canapes, Cream Sabayon 
Sauce, 246. 

Catsup, 401. 

Dumplings, 312. 

Flawn, 310. 

Ginger, 395. 
Apples, Belmont Baked, 391. 

Baked, in Casserole, 391. 
Apricot Sandwiches, Roxbury 

Sauce, 247. 
Apricots and Prunes, Stewed, 

392. 
Armandine Punch, 301. 
Artichokes, French, Vinaigrette 
Sauce, 161. 

Jerusalem, 161. 
Asparagus, Arlington, 161. 

Mousselaine, 162. 

Salad, I, 200. 

Salad, II, 201. 
Aspic, Lobster in, 240. 

Macedoine in, 237. 

Moulded Fish in, 239. 

Stuffed Eggs in, 61. 
Astoria Salad Dressing, 218. 



Bacon Curls, 135. 
Baked Blue Fish a la Muisset, 
94. 

Cucumbers, Stuffed, 168. 
Egg Plant, 169. 
Egg Plant, Stuffed, 169. 
Eggs with Pimiento Po- 
tatoes, 53. 
Halibut, Swedish Style, 88. 
Hominy," Southern Style, 

41. 
Larded Liver, Claret Sauce, 

116. 
Macaroni with Chipped 

Beef, 42. 
Macaroni with Peanut But- 
ter, 43. 
Potato Apples, 185. 
Rarebit, 48. 
Shad, Roe Sauce, 97. 
Baking Powder Crust, 141. 
Banana Pie, 306. 
Pudding, 251. 
Salad, 208. 
Bars, Chocolate Nut, 324. 

Peanut, 321. 
Bavarian Veal Chops, 125. 
Beans, Lima, Fermi^re, 162. 
Beef, 107-119. 

Canadian Meat Pie, 114. 
Cannelon of, 113. 
Casserole of, 115. 
Cold Roast, a la Shapleigh, 

116. 
Corned, Tomato Toast k la 

Bradley, 118. 
Fillet of, a la Newport, 

111. 
Fillet of. Larded, 110. 
Hungarian Goulasch, 111. 
Pot Roast, 112. 
Pot Roast, American Style, 

112. 
Swedish Meat BaUs, 114. 



422 



INDEX 



Tenderloins aia Wright, 109. 

Tournadoes of, 109. 
Beefsteak, Iroquois, 107. 

Planked Rump, 108. 

Planked Sirloin, 109. 

Smothered Round, 108. 

Steven, 107. 
Belmont Baked Apples, 391. 
Bearnaise Sauce I, 157. 

Sauce II, 158. 
Berkshire Chocolate Frosting, 
348. 

Cornstarch Pudding, 265. 

Soup, 65. 
Beverages, 5-13. 
Birthday Cake, 343. 

For three-year-old, 331. 
Biscuits, Cheese, 30. 

Sardine, 30. 

Sultana, 29. 
Bisque, Capucine Oyster, 75. 

Corinthian Clam, 76. 

Corn Mock, 64. 
Bread Pudding, Caramel, 250. 

Pudding, Cold Chocolate, 
269. 

Pudding, SaUy's, 250. 

Pulled, 78. 

Sauce, 49. 

Southern Spoon Corn, 27. 

Swedish Wreaths, 24. 
Brioche Cakes, Holland, 20. 
Brussels Sprouts with Celery, 
162. 

with Chestnuts, 163. 
Buns, Hot Cross, 23. 

Russell, 22. 
Burnt Almonds, 356. 
Butter Frosting, Chocolate, 349. 
Coffee, 349. 

Scotch, 359. 

Filling, 309. 
Pie, 309. 

Taffy, 359. 

To Measure, 2. 
Buttered Eggs k la Roberts, 

54. 
Butterfly Cake, 339. 

Canapes, 377. 

Rolls, 17. 
Buttermilk Frosting 349. 

Griddle Cakes, 34. 

Cabbage, Smothered, 163. 
Cabinet Pudding, Peach, 275. 



Cake, 328-344. 

Angel, Mock, 331. 

Angel, White Mountain, 
331. 

Anniversary, 343. 

Birthday, 343. 

Forthree-year-old, 33 1 . 

Butterfly, 339. 

Chocolate Walnut Loaf, 
337 

Delia's Sponge, 328. 

Devfl's Food, 335. 

Fillings and Frostings, 345- 
354. 

Florida Nut, 338. 

Fruit, 332. 

Fudge, 336. 

Gold, 337. 

Gold, Mrs. Raymond's, 
337. 

Grandmother's Pound, 342. 

Grant, 332. 

Gratan Mocha, 329. 

Lady Baltimore, 340. 

Littleton Spider Corn, 28. 

Lord Baltimore, 341. 

Potato Caramel, 336. 

Potato Flour, 333. 
Sponge, 328. 

Princeton Orange, 338. 

Priscflla, 335. 

Prize, 334. 

Raised Loaf, 333. 

Sflver, 339. 

Vienna, 329. 

Wedding, Ornamented, 344. 

White Fruit, 340. 
Cakes, Cheese, 50. 

Chinese Tea, 325. 

Chocolate Nut Bars, 324 

Christmas, 334. 

Flume Flannel. 21. 

Holland Brioche, 20. 

Marshmallow Tea, 324. 

Meat, 145. 

Peanut Bars, 321. 
Macaroons, 323. 

Richmond Corn, 167. 

Sally Lund Tea, 22. 

Scotch Five o'Clock Teas, 
324. 

Silver Sponge, 330. 

Sultana Sticks, 323. ' 

Tea, 21. 
Calf's Brains k la York, 118. 



INDEX 



423 



Liver k la Beque, 117. 
Baked, Larded, 116. 
California French Dressing, 

212. 
Cambridge Sauce, 259. 
Campestris Salad, 206. 
Canapes a la Rector, 379. 

Allen, 376. 

Butterfly, 377. 

Clam, I, 375. 

Clam, II, 376. 

Danish, 373. 

Dexter, 373. 

Finnan Iladdie, 378. 

Fish, 376. 

Fish, Smoked, 375. 

Horn of Plenty, 379. 

Italian, 374. 

Plaza, 374. 

St. Patrick's Caviare, 379. 

St. Valentine's, 374. 

Washington, 378. 
Candied Grape Fruit Peel, I, 
369. 

Grape Fruit Peel, II, 369. 

Orange Peel, Chocolate 
Dipped, 370. 

Sweet Potatoes, 191. 
Candy Baskets of Glace Straw- 
berries, 370. 

Stretched Molasses, 357. 

Peanut, 358. 

Violets, 366. 
Cannelon of Beef, 113. 
Cantaloupe Supreme, 394. 
Capon, Ambassadrice, 142. 
Caramel Bread Pudding, 250. 

Filling, 345. 

Frosting, 351. 
Caramels, Chapin Chocolate, 
359 

Chocolate, Nut, 360. 

Opera, Chocolate, 360. 

Opera, Nut, 361. 

Opera, Raisin, 361. 

Opera, Vanilla, 360. 

Smith College, 361. 
Caraway Seed Cookies, 326. 
Card Punch, 8. 
Carlton Salad Dressing, 217. 
Carrot Timbales, 164. 
Carrots, Mint Glazed, with 

Peas, 164. 
Casserole of Beef, 115. 

of Chicken, 139. 



Potatoes en, 182. 

Squabs en, 148. 

Vegetables en, 180. 
Cataldi's Puff Paste, 306. 
Catsup, Apple, 401. 

Gooseberry, 401. 

Grape, 402. 
Cauliflower Allemande, 165. 

Mousselaine, 165. 

Polonaise, 165. 
Caviare Canapes, St. Partick's, 
379. 

Rissolettes, 377. 

Sandwiches, 383. 
Celery and Tomato Puree, 65. 

Brussels Sprouts with, 162. 

Salad, Bonne Femme, 200. 

Spiced, 404. 

with Caviare, 372. 

with Roquefort, 372. 
Cereal, Cheese, and Vegetarian 

Dishes, 38-52. 
Champagne Cup, 12. 

Punch, 13. 
Chantilly Mousse, 295. 

Potatoes, 183. 
Chard, Swiss, 166. 
Charlotte, Plombi^re, 299. 

Russe, 276. 
Cheese and Apple Salad, 206. 

and Pepper Croquettes, 
220. 

Biscuits, 30. 

Cakes, 50. 

Crackers, Piquante, 46. 

Croquettes, Wellington, 50. 

Custard, Bread Sauce, 49. 

Custard Timbales, Bread 
Sauce, 221. 

Frozen, Alexandra, 45. 

Liptaner, 44. 

Moulded, with Bar-le-duc 
Strawberries, 45. 

Shapleigh Luncheon, 48. 

Souffle, 49. 

Sticks, Parmesan, 51. 

Walnut Deceits, 46. 
Cherry Moss, 273. 

Nut Salad, 205. 
Chestnut Soup, Cream, 69. 
Chiccory and Celery Salad, 

194. 
Chicken k la Cadillac, 144. 

k la King, 228. 

and Liver Timbales, 230. 



424 



INDEX 



and Mushroom Timbales, 
230. 

Boned Planked, 142. 

Cream Sandwiches, 383. 

Croquettes, Macedoine, 
226. 

Delmonico's Devilled, 140. 

Eclairs of. Mayonnaise, 
226. 

en Casserole, 139. 

Guinea, Larded Breasts of, 
149. 

Gumbo, 68. 

Knickerbocker Supreme of, 
143. 

Moulded JeUied, 143. 

Paprika, 140. 

Pie, Country Style, 141. 

Rechauffe, 229. 

Salad, Mock, 211. 

Smothered, Swedish Style, 
139. 
Chiffonade Dressing, 214. 
Chilaly, 47. 
Chili Sauce, 406. 
Chinese Tea Cakes, 325. 
Chocolate Bread Pudding, Cold, 
269. 

Butter Frosting, 349. 

Caramels, Chapin, 359. 

Caramels, Nut, 360. 

Caramels, Opera, 360. 

Caramels, Stretched, 362. 

Custard Pie, 308. 

Doughnuts, 35. 

Egg and Milk Shake, 6. 

Hot Marshmallow, 7. 

Ice Cream Frosting, 351. 

Ice Cream Soda, 7. 

Marshmallow Fudge, 363. 

Mint Coupe, 299. 

Nut Bars, 324. 

Pate a Choux Rings, 326. 

Sauce, Hot, 257. 

SjTup, 6. 

Walnut Loaf Cake, 337. 

Walnut Wafers, 325. 
Chop Suey, 228. 
Chops, Bavarian Veal, 125. 

Lamb a la Rector, 122. 
Reforme, 120. 
Spanish, Truffle Sauce, 
120. 
Chow Chow, 408. 
Christmas Cakes, 334. 



Chutney Dressing, 213. 

Mayonnaise, 214. 
Cincinnati Coffee Bread, 19. 
Cinkites, 327. 
Cinnamon Toast, 33. 
Clam Bisque, Corinthian, 76. 
Manhattan, 76. 

Canapes I, 375. 

Canapes II, 376. 
Claret Cup, 12. 

Strawberries, 395. 
Club Indian Pudding, 249. 

Punch, 282. 
Cocktail, Grape Fruit, 295. 

Oyster, Sherry, 79. 

Sardine, 372. 

Scallop I, 81. 

Scallop II, 81. 
Cocoa Egg Nog, 7. 

Frosting, 349. 
Cocoanut Coffee Frosting, 352. 

Fluffs, 317. 
Codfish, Gloucester Salt, 104. 

Spanish, 105. 
Coffee Butter Frosting, 349. 

Caramel Parfait, 290. 

Charlotte Baskets, 277. 

Confectioners' Frosting, 
348. 

Ice Cream, 283. 

Sponge, 272. 
Cognac Pear Coupe, 298. 
Cold Desserts, 265-280. 
Columbia French Dressing, 

213. 
Compote, Peach, 219. 
Condensed Milk Bread, 14. . 
Conde, Pear, 219. 
Confections, 355-371. 

After Dinner Mints, 364. 

Bonbons, Marshmallow 
Mint, 366. 

Burnt Almonds, 356. 

Butter Scotch, 359. 

Butter Taffy, 359. 

Candy Baskets, 370. 

Candy Violets, 366. 

Caramels, Chapin Choco- 
late, 359. 

Nut Chocolate, 360. 
Opera, Chocolate, 360. 
Nut, 361. 
Raisin, 361. 
Vanilla, 360. 
Smith College, 361. 



INDEX 



425 



Stretched Chocolate, 
3G2. 
Corn Balls, Popped, 357. 
Crystal Cups, 368. 
Cr^'stallized Mint Leaves, 

369. 
Devilled Raisins, 356. 
Dipped Cream Mints, 366. 
Double Decker, 364. 
Figs, Knickerbocker, 357. 

Steamed, 356. 
Fondant, 365. 
Fudge, 363. 

Chocolate Marshmal- 

low, 363. 
Peanut Butter, 363. 
Macaroon Baskets, 371. 
Macaroons, Jelly, 355. 
Mints, Cream, Dipped, 366. 
Molasses Candy, Stretched, 

357. 
Molasses Peanut Candy, 

358. 
Molasses Squares, Walnut, 

358. 
Penuche, Peanut, 362. 

Mexican, 362. 
Popped Corn Balls, 357. 
Prunes, Stuffed, 356. 
Salted Filberts, 355. 
Turkish Delight, 367. 
Mint Paste, 367. 
Conserve, Cranberry, 397. 
Peach, 395. 
Rhubarb, 396. 
Consomme, Chicken and Oyster, 
71. 

Du Barry, 71. 
FUippini, 71. 
Iced Pimiento, 73. 
.Taponnaise, 74. 
Montmorency, 72. 
Tillyprone, 73. 
Cookies, Caraway Seed, 326. 
Molasses, Sour Cream, 320. 
Oatmeal, Nut, 321. 
Corn Bread, Southern Spoon, 
27. 

Cake, Littleton Spider, 28. 

Virginia, 26. 
Cakes, Richmond, 167. 
Escalloped, 166. 
Meal Crisps, 27. 
Mock Bisque Soup, 64. 
Oysters, 167. 



Relish, 403. 
Souffle, 168. 
Sticks, Forest Hall, 27. 
Toast, 167. 
Corned Beef Tomato Toast k la 

Bradley, 118. 
Coupe, Caruso, 297. 

Chocolate Mint, 299. 
Cognac Pear, 298. 
Grape Fruit, 393. 
Hamburg Grape, 296. 
Louisiana, 298. 
Majestic, 296. 
Moquin, 295. 
Pineapple, 296. 
Rector Leaf, 393. 
Suzanne, 297. 
Crab and Mushroom Vol-au- 

vent, 233. 
Crab Meat Mornay, 86. 

Urzini, 86. 
Crabapple Pickle, Sweet, 403. 
Crabs, Oyster, Bearnaise, 224. 

Ravigote, 87. 
Cracker Stuffing, 151. 
Crackers, Afternoon Tea, 30. 

Piquante Cheese, 46. 
Cranberry Conserve, 397. 
Jelly, Spiced, 397. 

with Celery, 397. 
Cream Bread Fingers, 18. 
French Dressing, 213. 
Sabayon Sauce I, 263. 
Sabayon Sauce II, 263. 
Salad Dressing, 216. 
Wafers, 31. 
Creme de Menthe Ice, 281. 
Creole Tomatoes, 177. 
Croquettes, Cheese and Pepper, 
220. 

Chicken, Macedoine, 226. 
Hominy and Horseradish, 

41. 
Little Brahmins, 40. 
Little Ducklings, 41. 
Nut and Potato, 190. 
Potato and Spinach, 190. 

Piedmont, 190. 
Rice, Cheese Sauce, 39. 
Wellington Cheese, 50. 
Crossett Rolls, 17. 
Crofitons, Hominy, 78. 
Crystal Cups, 368. 
Crystallized Mint Leaves, 369. 
Cucumber Cups, 195. 



426 



INDEX 



Dressed, 195. 

Hollandaise, 157. 

Jelly, 169. 

Pickles, 406. 

Stuffed, Baked, 168. 
Cup, Champagne, 12. 

Claret, 12. 

Ginger Ale, 11. 

Sauterne, 12. 
Cups, Crystal, 368. 

Cucumber, 195. 
Currant Loaf Bread, 14. 
Custard, Cheese, 49. 

Danish, 267. 

Egg, Bread Sauce, 59. 

Fig, 266. 

French, Baked, 267. 

Ginger, 268. 
Cutlets, Egg, 56. 

of Ham, Alexandria, 234. 

Danish CanapjSs, 373. 

Custard, 267. 
Dearborn Sauce, 261. 
Deerfoot Potatoes, 187. 

Shirred Eggs, 55. 
Delmonico Tomatoes, 178. 
Delmonico's Devilled Chicken, 

140. 
Denver Cream Salad Dressing, 
214. 

Sauce, 261. 
Desserts, Cold, 265-280. 

Frozen, 281-303. 
Devilled Oysters on Half Shells, 
80. 

Raisins, 356. 

Sandwiches, 382. 
Devil's Food Cake, 335. 
Devonshire Pie, 310. 

Saddle of Mutton, 123. 
Dinner Salad, 202. 
Dipped Cream Mints, 366. 
Dixie Salad, 200. 
Double Decker Candy, 364. 
Doughnuts, Afternoon Tea, 37. 

Cheap, 34. 

Chocolate, 35. 

Health Food, 36. 

Raised, 36. 

Sour-milk, 35. 
Dream Sandwiches, 383. 
Dresden Sandwiches, 247. 
Dressed Cucumber, 195. 
Dutch Salad, 410. 



Easter Salad, 201. 

East India Sandwiches, 386. 

Egg and Milk Shake, 6. 

Pimiento Timbales, 59. 
Egg Custards, Bread Sauce, 59. 
Egg Cutlets, 56. 
Egg Nog, Cocoa, 7. 
Egg Plant, Baked Stuffed, 169. 

Turque, 170. 
Eggs, 63-63. 

a la Benedict, 54. 
a la Victoria, 59. 
Baked, with Pimiento Po- 
tatoes, 53. 
Buttered, a la Roberts, 54. 
Chaudfroid, Alexandria, 

221. 
Creamed, with Sardines, 60. 
Cutlets, vUexandria, 234. 
Deerfoot Shirred, 55. 
en Surprise, 221. 
Florentine, 62. 
Florentine, in Casseroles, 

55. 
French Poached, 53. 
Jellied French Poached, 62. 
Molet Chasseur, 56. 
Omelet a la Columbia, 57. 
Omelet, Japanese Lobster, 
58. 

Savoyarde, 58. 
Soubise, 57. 
Scrambled, New York Style, 

54. 
Snow, 246. 
Stuffed in Aspic, 61. 
Windsor, 61. 
Emergency Drop Muffins, 26. 

Puddings, 245. 
English Dumplings, 33. 

Partridge, Larded Stuffed, 

148. 
Patties, 233. 
Entrees, 219-245. 

Calf's' Brains k la York, 

118. 
Chaudfroid Eggs Alexan- 
dria, 221. 
Cheese and Pepper Cro- 
quettes, 220. 
Cheese Croquettes, Wel- 
lington, 50. 
Cheese Custard Timbales, 

221. 
Cheese Souffle, 49. 



INDEX 



427 



Chicken h la Cadillac, 144. 

Chicken k la King, 228. 

Chicken and Liver Tim- 
bales, 230. 

Chicken and Mushroom 
Timbales, 230. 

Chicken Croquettes, Mace- 
doine, ^6. 

Chicken, Eclairs of. Mayon- 
naise, 226. 

Chicken Rechauffe, 229. 

Chop Suey, 228. 

Crab and Mushroom Vol- 
au-Vent, 233. 

Crab Meat Mornay, 86. 
Urzini, 86. 

Cutlets of Fish, Epicurean, 
102. 

Cutlets of Ham, Alexandria, 
234. 

Eclairs of Chicken, Mayon- 
naise, 226. 

Eggs en Surprise, 221. 

English Patties, 233. 

Epicurean Bouchees, 235. 

Finnan Haddie, Epicurean, 
101. 

Game Mousse, Sauce Bigar- 
rade, 149. 

Ham Mousse, Epicurean 
Sauce, 234. 
Timbales, 231. 

Hampden Halibut en Co- 
quilles, 225. 

Lenox Rarebit, 47. 

Lobster Boats, 225. 
in Aspic, 240. 

Lobster, Planked Live, 85. 
Spanish, in Casseroles, 
84. 

Macedoine in Aspic, 237. 
Loaf, 227. 

Mock Sweetbreads, 131. 

Moulded Fish in Aspic, 239. 

Mushroom Caps Stuffed, 
222. 

Oyster and Shrimp New- 
burg, 224. 

Oyster Crabs, Bearnaise, 
224. 

Oysters Devilled on Half 
Shells, 80. 

Louisiane, 80. 
Norfolk, 79. 

Peach Compote, 219. 



Pear Conde, 219. 
Salmon Mayonnaise, 232. 
Salmon Souffle, Spanish 

Sauce, 105. 
Scalloped Scallops, 83. 
Scallops a la Newburg, 223. 
Bresloise, 83. 
en Brochette, 223. 
Shrimps, Louisiana, 222. 
Sweetbread and Mushroom 
Patties, 236. — ' 

Sweetbread, Glazed, Lu- 

cullus, 237. 
Sweetbreads a la Root, 128. 
Sweetbreads, Huntington, 
236. 

Monroe, 129. 
South Park, 129. 
Waldorf, 130. 
Traymore Timbales, 231. 
Tongue, Stuffed Smoked, 

241. 
Turkey, Boned, 242. 
Veal Timbales, 229. 
Epicurean Bouchees, 235. 
Finnan Haddie, 101. 
Fish Cutlets, 102. 
Sauce, 156. 

Fairmont Sandwiches, 384. 

Family Paste, 304. 

Fats, to Measure, 2. 

Fig Custard, 266. 

Figs, Knickerbocker, 357. 

Steamed, 356. 

Stuffed, 47. 
Filberts, Salted, 355. 
Fillet of Beef a la Newport, 111. 

Larded, 110. 
Fillets of Flounder in Paper 
Cases, 95. 

Halibut a la HoUanden, 
91. 

Halibut, Moulded, Rolled, 
98. 

Lamb, Sauted, 121. 

Sole, Marguery, 96. 
St. Malo, 95. 
Finnan Haddie, Caledonian 
Style, 100. 

Canapes, 378. 

Epicurean, 101. 

Savory, 101. 
Filling, Butter Scotch, 309. 

Caramel, 345. 



428 



INDEX 



Chocolate Mocha, 330. 

Frangipan Cream, 346. 

Fruit and Nut, 341. 

Fruit Cream, 346. 

Mocha, 330. 

Orange, 347. 

Praline Cream, 346. 

Syracuse, 347. 

White Mountain Cream, 
345. 
Fish, 79-106. 

Canapes, 376. 

Moulded in Aspic, 239. 
Fisherman's Haddock, 87. 
Five o'clock Tea, Hawaiian, 5. 

Jamaica, 6. 

Lemon Cut Sugar for, 5. 

Orange Cut Sugar for, 5. 

Syracuse, 6. 
Flemish Beauty Salad, 202. 
Florentine Eggs, 55. 
Florida Nut Cake, 338. 
Florodora Sauce, 262. 
Flounder, Stuffed Turbans of, 

94. 
Flume Flannel Cakes, 21. 
Fondant, 365. 
Forcemeat, Halibut, 99. 

Salmon, 99. 

Tongue and Chicken, 242. 
Fort Lincoln, 133. 
Frangipan Cream, 346. 

Cream Pie, 310. 
Frappe, Grape Fruit, 282. 
French Artichokes, Vinaigrette 
Sauce, 161. 

Meringues, 327. 

Prune Sandwiches, 387. 
Fricandeau of Liver, 117. 
Fried Bread, 20. 

Potato Curls, 187. 
Dots, 188. 

Potatoes, Bourgoyne, 189. 
French, 187. 

Salt Pork, Country Style, 
134. 

Scallops k la Huntington, 
84. 

Smelts, Britannia, 103. 
Frosted Ham, 136. 
Frostings, Berkshire Chocolate, 
348. 

Buttermilk, 349. 

Caramel, 351. 

Chocolate Butter, 349. 



Ice Cream, 351. 

Cocoa, 349. 

Cocoanut Coffee, 352. 

Coffee Butter, 349. 

Confectioners', 348. 

Fudge, 350. 

Almond, 350. 

Ice Cream, 341. 

Mocha, 348. 

Orange, 351. 

Ornamental, 353. 

Oscars', 353. 

Portsmouth, 347. 

Quality, 352. 

Svdtana Nut, 350. 
Frozen Cheese Alexandra, 45. 

Desserts, 281-303. 

Orange Whip, 300. a 

Fruit and Ginger Ale Salad, 209. 

Cake, 332. 

Cake, White, 340. 

Cream Filling, 346. 

Juice, Iced, 8. 

Punch with Whipped 
Cream, 10. 

Salad Dressing, 215. 

Tapioca, 248. 
Fruits, Fresh, Preserved and 

Canned, 391-401. 
Fudge, 363. 

Almond Frosting, 350. 

Cake, 336. 

Chocolate MarshmaUow, 
363. 

Frosting, 350. 

Peanut Butter, 363. 



Game, 146-150. 

Mousse, 149. 
Gems, Rye Breakfast, 26. 
Geranium, Rose, Jelly, 400. 
German Caraway Bread, 15. 

Loaf, 137. 

Punch, 9. 

Sandwiches, 385. 

Tomato Salad, 197. 
Ginger Ale and Fruit Salad, 209. 

Cup, 11. 
Gingerbread, Cookies and Wa- 
fers, 319-327. 

Keswick, 319. 

MarshmaUow, 319. 

Shubert, 320. 
Ginger Custards, "268. 



INDEX 



429 



Sponge, Steamed, 252. 
Glace Hel^ne, 288. 
Glazed Sweetbread Lucullus, 

237. 
Gloucester Salt Codfish, 104. 
Gold Cake, 337. 

Mrs. Raymond's, 337. 
Good Luck Salad, 194. 
Gooseberry Catsup, 401. 

Relish, 402. 
Graham Bread, Quick, 31. 

Raised Loaf, 15. 
Grandmother's Pound Cake, 

342. 
Grant Cake, 332. 
Grape PVuit a la Russe, 392. 

Coupe, 393. 

Frappe, 282. 
« Jelly Salad, 207. 

Peel, Candied, 369. 
Gratan Mocha, 329. 
Griddlecakes, Buttermilk, 34. 
Guinea Chicken, Larded Breasts 
of, 149. 

Haddock a la Metropole, 92. 

Baked Stuffed, a la Preston, 
93. 

Fisherman's, 87. 
Halibut k la Suisse, 89. 

Baked, Swedish Style, 88. 

FUlets of , a la Hollanden, 9 1 . 

Fillets of. Rolled and 
Moulded, 98. 

Forcemeat, 99. 

Hampden en Coquilles, 225. 

Huntington, Sauce Verte, 
92. 

Loomis, 90. 

Petite, Lobster Sauce, 97. 

Shattuck, 89. 

Veronique, 89. 
Ham a la Van Voast, 135. 

Cutlets of, Alexandria, 234. 

Frosted, 136. 

Mousse, Epicurean Sauce, 
234. 

Roast, Cider Sauce, 136. 

Timbales, 231. 
Hamburg Grape Coupe, 296. 
Hawaiian Five o'Clock Tea, 5. 
Health Food Doughnuts, 36. 
Heliofolis Salad, 199. 
Henri Apricot Ice Cream, 287. 
Hollandaise, Cucumber, 157. 



Horseradish, 156. 

Mock, 156. 
Holla,nd Brioche Cakes, 20. 
Hominy and Horseradish Cro- 
quettes, 41. 

Baked, Southern Style, 41. 

Croutons, 78. 
Honeycomb Pudding, 254. 
Honor Sandwiches, 382. 
Horn of Plenty Canapes, 379. 
Hors-d'GEuvres, 372-380. 
Horseradish Cream Dressing, 
215. 

Hollandaise, 156. 
Hot Chocolate Sauce, 257. 

Cross Buns, 23. 

Manshmallow Chocolate, 7. 

Puddings, 245-256. 
Hungarian Goulasch, 111. 
Huntington Halibut, 92. 

Salad I, 197. 

Salad II, 207. 

Sweetbreads, 236. 

Ice Cream, Chocolate, 299. 
Coffee, 283. 
Frosting, 341. 

Chocolate, 351. 
Henri Apricot, 287. 
Lighted, 294. 
Marshmallow, 286. 
Mint, 299. 
Normandy, 285. 
Praline, 286. 
Prune, 284. 
Quince, 284. 
Soda, Chocolate, 7. 
Strawberry I, 284. 
Strawberry II, 285. 
Strawberry en Surprise, 
293. 
Ice Creams with Ices. 

Bombe Mousselaine, 288. 

New Year's, 292. 

Supreme, 289. 

with Mint Balls, 295. 
Coupe Caruso, 297. 

Chocolate Mint, 299. 

Cognac Pear, 298. 

Grape Fruit, 393. 

Hamburg Grape, 296. 

Louisiana, 298. 

Majestic, 296. 

Moquin, 205. 

Pineapple, 296. 



430 



INDEX 



Suzanne, 297. 
Frozen Orange Whip, 300. 
Glace Hel^ne, 288. 
Marron Plombi^re, 292. 
Mousse Chantilly, 295. 
Parfait Amour Strawberry, 
290. 

Caramel, Coffee, 290. 
Marron, 302. 
Pistachio, 302. 
Pineapple Marquise, 301. 
Pudding, Montrose, 288. 

Standish, 287. 
Sherbet, Lemon Cream, 283. 
Orange Cream I, 282. 
Orange Cream II, 283. 
Iced Fruit Juice, 8. 

Pimiento Consomme, 73. 
Ices, Armandine Punch, 301. 
Club Punch, 282. 
Creme de Menthe, 281. 
Grape Fruit Frappe, 282. 
Lemon, 281. 
Parfait Amour, 300. 
Plombifere Charlotte, 299. 
Raspberry, 281. 
Indian Pudding, Club, 249. 
Salad, 198. 
Salad Dressing, 217. 
Ingredients, Measuring, 1. 
to Beat, 4. 
to Combine, 3. 
to Cut and Fold, 4. 
to Stir, 4. 
Irish Plum Pudding, 255. 

Puff Paste, 305. 
Iroquois Steak, 107. 
Italian Canapes, 374. 
Spaghetti, 43. 

Jamaica Five o' Clock Tea, 6. 
Japanese Lobster Omelet, 58. 
Japonnaise Consomme, 74. 
Jarvis Stuffed Peppers, 174. 
Jellied Chicken, Moulded, 143. 

French Poached Egg, 62. 

Vegetable Ring, 181. 
Jelly, Cranberry Spiced, 397. 

Cranberry with Celery, 397. 

Cucumber, 169. 

Fruit Moulded in, 278. 

Grape Fruit, 207. 

Lemon, 270. 

Macaroons, 355. 

Mint, 399. 



Panache, 279. 

Rose Geranium, 400. 

Sandwiches, 388. 
Jerusalem Artichokes, 161. 
Joplin Stuffed Tomato Salad, 

198. 
Jordan Pudding, 265. 
Julep, Pineapple, 10. 

Kebnels or Lamb, Currant 
Mint Sauce, 121. 

of Pork, 132. 
Keswick Gingerbread, 319. 

Pudding, 270. 
Kindergarten Sandwiches, 381. 
Knickerbocker Figs, 357. 

Supreme of Chicken, 143. 

Lady Baltimore Cake, 340. 
Lakewood Salad, 204. 
Laitue Suedoise, 373. 
Lamb a la Breck, 124. 
Lamb and Mutton, 120-125. 
Lamb Chops a la Rector, 122. 

Chops, Reforme, 120. 

Chops, Spanish, Truffle 
Sauce, 120. 

Kernels of, Currant Mint 
Sauce, 121. 

Rechauffo, 123. 

Roast, Cold, Family Style, 
124. . 

Sauted Fillets of, 121. 

Tournadoes of, 121. 
Larded Breasts of Guinea 
Chicken, 149. 

Stuffed English Partridge, 
148. 
Lemon Cream Rice, 248. 
Sherbet, 283. 

Cut Sugar, 5. 

Ice, 281. 
Lemons Cut for Garnishing, 395. 
Lenox Rarebit, 47. 

Sandwiches, 394. 
Lettuce and Pimiento Salad, 

194. 
Lighted Ice Cream, 294. 
Lima Beans, Fermi^re, 162. 
Lincoln Sandwiches, 385. 
Liptaner Cheese, 44. 
Little Brahmins, 40. 

Ducklings, 41. 
Littleton Spider Corn Cake, 28. 



INDEX 



431 



Liquids, to Measure, 3. 
Liver, Baked Larded, Claret 
Sauce, 116. 

Calf's, k la Madame Beque, 
117. 

Fricandeau of, 117. 
Loaf, Chocolate Walnut Cake, 
337. 

Currant, 14. 

Family White, 14. 

German, 137. 

Macedoine, 227. 

Miss Daniel's Meat, 137. 

Pecan Nut, 52. 

Raised, Graham, 15. 
Lobster Boats, 225. 

in Aspic, 240. 

How to boil, 84. 

Live, Planked, 85. 

Live, Planked, with Oysters, 
85. 

Spanish, in Casseroles, 84. 
Loin of Veal, Allemande, 127. 
Lord Baltimore Cake, 341. 
Lorrette Potatoes, 188. 
Los Angeles Fruit Salad, 208. 
Luncheon Caraway Bread, 32. 

Cheese, Shapleigh, 48. 

Coffee, 6. 

Punch, 8. 

M.^CAHONi, Baked with Chipped 
Beef, 42. 

Baked with Peanut Butter, 
43. 

Virginia Style, 42. 
Macaroon French Cream, 272. 
Macaroons, Jelly, 355. 

Peanut, 323. 
Macedoine in Aspic, 237. 

Loaf, 227. 

of Fruit, 279. 

Sandwiches, 388. 
Manhattan Clam Bisque, 76. 

Muffins, 25. 
-Marguerite Squares, 314. 
Marlborough Pie, 307. 
Marmalade, Orange, 398. 

Pickled Lime, 399. 
Marron Parfait, 302. 

Plombi^re, 292. 
Marshmallow, Hot Chocolate, 7. 

Gingerbread, 319. 

Ice Cream, 286. 

Mint Bonbons, 366. 



Sauce, 285. 

Teas, 324. 
Martinique French Dressing, 
212. 

Potatoes, 185. 
Mayonnaise k la Connelly, 214. 

Chutney, 214. 

of Oysters, 79. 

Piquante, 214. 
Meat and Fish Sauces, 154-160. 
Meat Balls, Swedish, 114. 

Cakes, 145. 

Loaf, Miss Daniel's, 137. 
Menus, 411-419. 
Meringues, French, 327. 
Mexican Penuche, 362. 
Mince Pie Meat, Mock, 306. 
Mint Glazed Carrots with Peas, 
164. 

Jelly, 399. 

Leaves, Crystallized, 369. 
Mints, After Dinner, 364. 

Creamed, Dipped, 366. 
Mocha Filling, 330. 

Frosting, 348. 
Mock Angel Cake, 331. 

Bouillon, 64. 

Cassava Bread, 77. 

Chicken Salad, 211. 

HoUandaise Sauce, 156. 

Mince Pie Meat, 306. 

Sausages, 52. 

Sweetbreads, 131. 

Turtle Soup, 74. 
Moette Punch, 9. 
Molasses Candy, Stretched, 357. 
Molasses Cookies, Sour Cream, 

320. 
Monroe Sauce, 260. 
Mont Blanc, 316. 
Montrose Pudding, 288. 
Moquin Salad, 208. 
Moravian Bread, 19. 
Moulded Cheese with Bar-le- 
duc Strawberries, 45. 

Fish in Aspic, 239. 

Jellied Chicken, 143. 

Rolled Fillets of Halibut, 
98. 

Spinach, 175. 
Mounded Spinach on Artichoke 

Bottoms, 176. 
Mousse, Chantilly, 295. 

Game, Sauce Bigarrade,149. 

Ham, Epicurean Sauce, 234 . 



432 



INDEX 



Mousselaine Sauce, 158. 
Mousselaine Sauce, Brandy, 

264. 
Muffins, Bran, 29. 

Emergency Drop, 25. 

Manhattan, 25. 

Oatmeal, 26. 

Tea, 25. 
Mushroom and Tomato Toast, 
171. 

Caps, Stuffed, 222. 

Soup, Clear, 68. 
Mushrooms, Creamed, 170. 
Mustard Pickles, 409. 
Mutton, Devonshire Saddle of, 
123. 

Duck, 122. 

Napoli Spaghetti, 44. 
New England Pudding, 253. 

Stuffing, 151. 
New Vanderbilt Salad, 208. 
New Year's Bomb, 292. 
Newport Pudding, 271. 
Norfolk Oysters, 73. 
Normandy Ice Cream, 285. 
Nugget Salad, 196. 
Nut and Potato Croquettes, 
190. 

Brittle, 330. 

Chocolate Caramels, 360. 

Loaf, Pecan, 52. 

Oatmeal Cookies, 321. 

Opera Caramels, 361. 

Pastry Rolls, 313. 
Sticks, 313. 

Wafers, Swedish, 322. 
Nymph Aurora, 70. 

Oatmeal Muffins, 26. 

Nut Cookies, 321. 
Ohio Salad Dressing, 217. 
Omelet k la Columbia, 57. 

Lobster, Japanese, 58. 

Savoyarde, 58. 

Soubise, 57. 
Onion Farci, 172. 

Souffle, 171. 

Soup, 66. 
Onions, Silver Skin, 171. 
Opera Chocolate Caramels, 360. 

Nut Caramels, 361. 

Raisin Caramels, 361. 

Vanilla Caramels, 360. 
Orange Cake, Princeton, 338. 



Circles, 326. 
Cream, 266. 

Sherbet I, 282. 
Sherbet II, 283. 
Sponge, 252. 
Cut Sugar, 5. 
Filling, 347. 
Frosting, 351. 
Honey Sandwiches, 387. 
Marmalade, 398. 
Peel, Candied, Chocolate 

Dipped, 370. 
Sauce, Cold, 160. 
Whip, Frozen, 300. 
Oranges, Broiled, on Toast, 245. 
Oriental Punch, 9. 
Ornamental Frosting, 353. 
Ornamented Wedding Cake,344. 
Oscar's Frosting, 353. 

Paste, 304. 
Oyster and Shrimp Newburg, 
224. 

Cocktail, Sherry, 79. 
Crabs, B6arnaise, 224. 
Stuffing, 152. 
Oyster Plant with Fine Herbs, 

173. 
Oysters, Bisque of, Capucine, 
75. 

Corn, 167. 

Devilled, on Half Shells, 80. 
Louisiane, 80. 
Mayonnaise of, 79. 
Norfolk, 79. 

Panache Jelly, 279. 

Vegetable, 181. 
Parched Rice with Tomato 

Sauce, 38. 
Parfait, Coffee Caramel, 290. 

Marron, 302. 

Pistachio, 302. 
Parfait Amour, 300. 

Strawberry, 290. 
Parisian Grape Fruit Salad, 203. 
Parmesan Cheese Sticks, 51. 
Parsnips, Sauted, 173. 
Partridge, English Stuffed and 

Larded, 148. 
Paste, Cataldi's Puff, 306. 

Family, 304. 

Irish Puflf, 305. 

Oscar's, 304. 

Puff, by Measurement, 306. 
Pastry and Pies, 304-311. 



INDEX 



433 



Pastry Desserts, 312-318. 

Amsterdam Novelties, 315. 

Cocoanut Fluffs, 317. 

Marguerite Squares, 314. 

Mont Blanc, 316. 

Nut Rolls, 313. 
Sticks, 313. 

Peach Pralines, 316. 

Pineapple Circles, 315. 
Tartlets, 314. 

Stars, 312. 

St. Valentine's Hearts, 316. 

Swedish Tea Circles, 313. 

Venetian Boats, 317. 
Patties, English, 233. 

Shrimp, 235. 

Sweetbread and Mushroom, 
236. 
Pea Roast, 51. 
Peach Brandy Sauce, 262. 

Cabinet Pudding, 275. 

Compote, 219. 

Conserve, 395. 

Sauce, 220. 
Peanut Bars, 321. 

Butter Fudge, 363. 

Candy, 358. 

Macaroons, 323. 

Penuche, 362. 

Wafers, 322. 
Pear Conde, 219. 
Pecan Nut Loaf, 52. 
Penobscot Sandwiches, 386. 
Penuche, Mexican, 362. 

Peanut, 362. 
Pepper Relish I, 405. 
Pepper Relish II, 405. 
Peppers, Stuffed, Jarvis, 174. 

Templeton, 175. 

with Fresh Green Corn, 
173. 
Petersham Chow Chow, 408. 
Petite Halibut, Lobster Sauce, 

97. 
Piccalilli, 407. 

Pickle, Sweet Crabapple, 403. 
Pickled Lime Marmalade, 399. 
Pickles, Allerton, 407. 

Chow Chow, 408. 

Cucumber, Green Sliced, 
406. 

Dutch Salad, 410. 

Mustard, 409. 

Petersham Chow Chow, 
408. 



Piccalilli, 407. 

Souri, 404. 
Pickling, 401-410. 
Pie, Apple Flawn, 310. 

Banana, 306. 

Butter Scotch, 309. 

Canadian Meat, 114. 

Chicken, Country Style, 
141. 

Chocolate Custard, 308. 

Devonshire, 310. 

Frangipan Cream, 310. 

Marlborough, 307. 

Mock Mince, 306. 

Pigeon, 147. 

Pumpkin, 308. 

Rhubarb and Raisin, 308. 
Pigeon Pie, 147. 
Pimiento Bisque, 68. 

Butter, 382. 

Cheese Wafers, 46. 

Consomme, Iced, 73. 
Pineapple Circles, 315. 

Coupe, 296. 

Jellv, 270. 

Julep, 10. 

Marquise, 301. 

Pyramids, 274. 

Sauted, 392. 

Souffle, Cold, 273. 

Tartlets, 314. 
Piquante, Cheese Crackers, 
46. 

Mayonnaise, 214. 
Planked Boned Chicken, 142. 

Live Lobster, 85. 

with Oysters, 85. 

Smelts, 104. 

Steak, Rump, 108. 
Sirloin, 109. 
Plaza Canapes, 374. 
Plombifere Charlotte, 299. 
Plum Gumbo, 396. 
Poinsettia Salad, 197. 
Pomme Fondante, 18.3. 
Pompano, Broiled, 88. 
Popovers, Rye, 29. 
Popped Corn Balls, 357. 
Porcupine Salad, 199, 
Pork, 132-138. 

Fort Lincoln, 133. 

German Loaf, 137. 

Kernels of, 132. 

Little Roast Pig, 133. 

Roast Crown of, 132. 



434 



INDEX 



Salt Fried, Country Style, 
134. 
Portsmouth Frosting, 347. 
Port Wine Sauce, 146. 
Potage Longchamps, 69. 
Potato and Egg Salad, 210. 

Caramel Cake, 336. 

Flour Cake, 333 

Flour Sponge Cake, 328. 

Stuffing, 153. 
Potatoes, 182-193. 

a la Goldenrod, 184. 

k la Suisse, 186. 

Alphonso, 184. 

Anchovied Stuffed, 186. 

Apples, Baked, 185. 

Brule, Sweet, 191. 

Candied Sweet, 191. 

ChantUly, 183. 

Creamed Sweet, Club 
House Style, 191. 

Croquettes, Piedmont, 190. 
Potato and Nut, 190. 
Potato and Spinach, 
190. 

Deerfoot, 187. 

en Casserole, 182. 

Flambant, Sweet, 192. 

French Fried, 187. 

Fried Bourgoyne, 189. 
Curls, 187. 
Dots, 188. 

Lorrette, 188. 

Martinique, 185. 

Moulds, 185. 

Pittsburg, 183. 

Pomme Fondante, 183. 

Princess, 188. 

Rissolee, 189. 

Sauted Sweet, with Rum, 
192 

Savory, 182. 

Scalloped Sweet, with Ap- 
ples, 192. 

Spanish, 182. 

Sultan, 189. 
Pot Roast, 112. 

American Style, 112. 
Poultry, 139-145. 
Praline Cream, 346. 

Ice Cream, 286. 
Preserved Strawberries, 399. 
Princess Potatoes, 188. 
Princeton Orange Cake, 338. 
Prize Cake, 334. 



Prune Ice Cream, 284. 

Pudding, 268. 
Prunes, Stuffed, 356. 
Pudding, Almond, 254. 

Apple Canapes, 246. 

Apricot Sandwiches, 247. 

Banana, 251. 

Caramel Bread, 250. 

Club Indian, 249. 

Dresden Sandwiches, 247. 

Emergency, 245. 

Fruit Tapioca, 248. 

Ginger Sponge, 252. 

Honeycomb, 254. 

Irish Plum, 255. 

Lemon Cream Rice, 248. 

Orange Cream Sponge, 252. 

Raisin Puff, 253. 

Rhubarb Tapioca, 247. 

Roxbury, 251. 

Sally's Bread, 250. 

Snow Eggs, 246. 

Squash, 249. 

Sterling Fruit, 255. 
Pudding Sauces, 257-264. 
Puddings, Hot, 245-256. 
Puff Paste (by Measurement"), 
305. 

Cataldi's, 306. 

Irish, 305. 
Pulled Bread, 78. 
Pumpkin Pie, 308. 
Punch, Alumni, 11. 

Armandine, 301. 

Card, 8. 

Champagne, 13. 

Club, 282. 

Fruit with Whipped Cream, 
10. 

German, 9. 

Luncheon, 8. 

Moette, 9. 

Oriental, 9. 

Pineapple Julep, 10. 

Siberian, 10. 

Quail, Sauted, h, la Moquin, 148. 
Quality Frosting, 352. 
Quick Bread, Muffins and 
Doughnuts, 25-37. 

Graham Bread, 31. 

Pecan Nut Loaf, 52. 
Quince Ice Cream, 284. 

Rabbit a la Southern, 147. 
Raised Bread Mixtures, 14-24. 



INDEX 



435 



Doughnuts, 36. 

Loaf Cake, 333. 
Raisin Opera Caramels, 361. 

Puff, 253. 
Raisins, Devilled, 356. 
Rarebit, Baked, 48. 

Lenox, 47. 
Raspberry Ice, 281. 

Sauce, 257. 

Syrup, 398. 
Rasped Rolls, 16. 
Reception Rolls, 15. 
Rector, Canapes a la, 379. 

Leaf, 393. 

Potatoes, 187. 

Salad, 196. 
Red Wine French Dressing, 212. 
Rhubarb and Raisin Pie, 308. 

Conserve, 396. 

Spiced, 402. 

Tapioca Pudding, 247. 
Rice Croquettes, Cheese Sauce, 
39 

Fried, 39. 

Parched, with Tomato 
Sauce, 38. 
Richmond Corn Cakes, 167. 
Rissolettes, Caviare, 377. 
Roast Crown of Pork, 132. 

Ham, Cider Sauce, 136. 
Rochester Chocolate Sand- 
wiches, 390. 

Salad, 206. 
Roe Sauce, 159. 
Roll, Jelly, 279. 
Rolls, Butterfly, 17. 

Crossett, 17. 

Nut Pastry, 3l3. 

Rasped, 16. 

Reception, 15. 

Toasted Fromage, 45. 
Romaine Salad, 202. 
Rosalie Salad, 205. 
Rose Geranium Jelly, 400. 
Roxbury Pudding, 251. 

Sauce, 259. 
Royal Sandwiches, 386. 
Runnymede Salad, 209. 
Russell Buns, 22. 
Ruthven Salad Cream, 216. 
Rye Breakfast Gems, 26. 

Popovers, 29. 

Sabaton Sauce, Cream I, 263. 
Cream II, 263. 



Saddle of Mutton, Devonshire, 

123. 
Salad, After Theatre, 210. 

AUerton, 201. 

Asparagus I, 200. 

Asparagus II, 201. 

Banana, 208. 

Campestris, 206. 

Carlton, 196. 

Celery, Bonne Femme, 200. 

Cheese and Apple, 206. 

Cherry Nut, 205. 

Chiccory and Celery, 194. 

Cucumber Cups, 195. 

Cucumber, Dressed, 195. 

Dinner, 202. 

Dixie, 200. 

Dutch, 410. 

Easter, 201. 

Flemish Beauty, 202. 

Fruit and Ginger Ale, 209. 

German Tomato, 197. 

Good Luck, 194. 

Grape Fruit Jelly, 207. 

Heliofolis, 199. 

Huntington, 197. 

Indian, 198. 

Joplin Stuffed Tomato, 198, 

Lakewood, 204. 

Lettuce and Pimiento, 194. 

Los Angeles Fruit, 208. 

Mock Chicken, 211. 

Moquin, 204. 

Moquin, 208. 

New Vanderbilt, 208. 

Nugget, 196. 

Parisian Grape Fruit, 203. 

Peanut, 203. 

Poinsettia, 197. 

Porcupine, 199. 

Potato and Egg, 210. 

Rector, 196. 

Rochester, 206. 

Romaine, 202. 

Rosalie, 205. 

Runnvmede, 209. 

Shad Roe, 211. 

Spring, 198. 

Strawberry, 205. 

Touraine Fruit, 203. 
Salad Dressing, Astoria, 218. 

Carlton, 217. 

Chiffonade, 214. 

Chutney, 213. 

Cream, 216. 



486 



INDEX 



Denver Cream, 214. 
French, Breslin, 212. 
California, 212. 
Columbia, 213. 
Cream, 213. 
Martinique, 212. 
Red Wine, 212. 
Tabasco, 213. 
Fruit, 215. 
Horseradish, 215. 
Indian, 217. 
Los Angeles, 215. 
Mayonnaise a la Connelly, 
214. 

Chutney, 214. 
Piquante, 214. 
Ohio, 217. 

Ruthven Cream, 216. 
Waltham, 216. 
Salad Dressings, 212-218. 
Salads, 194-211. 
Salmon Forcemeat, 99. 
Mayonnaise, 232. 
Souffle, 105. 
Spiced, 105. 
Salt Codfish, Gloucester, 104. 
Salted Filberts, 355. 
Salt Pork, Fried, Country Style, 

134. 
Samp, 38. 

Sandwiches, 381-390. 
Apricot, 247. 
Caviare, 383. 
Chicken Cream, 383. 
Commonwealth Marma- 
lade, 389. 
Devilled, 382. 
Dream, 383. 
Dresden, 247. 
East India, 386. 
Fairmont, 384. 
French Prune, 387. 
German, 385. 
Honor, 382. 
Horseradish, 389. 
Jelly, 388. 
Kindergarten, 381. 
Lenox, 388. 
Lincoln, 385. 
Macedoine, 388. 
Mosaic, 381. 
Orange Honey, 387. 
Penobscot, 386. 
Rochester Chocolate, 390. 
Royal, 386. 



Sembrich, 385. 

Spanish, 384. 

Toasted Salad, 382. 

Waltham Five o' Clock 
Tea, 389. 
San Monica Sauce, 261. 
Sardine Biscuits, 30. 

CocktaU, 372. 
Sardines, Creamed Eggs with, 

60. 
Sauce, Allemande, 154. 

Bearnaise I, 157. 

B6arnaise II, 158. 

Bigarrade, 150. 

Bread, 49. 

Brown Mushroom, 127. 

Brown Nut, 155. 

Chili, 406. 

Cider, 160. 

Claret, 116. 

Cold Orange, 148. 

Cucumber Hollandaise, 
157. 

Currant Mint, 121. 

Devonshire, 159. 

English Fish, 99. 

Epicurean, 156. 

Guaymas, 159. 

Horseradish Hollandaise, 
156. 

Lobster, 97. 

Madeira, 110. 

Mock Hollandaise, 156. 

Mousselaine, 158. 

Port Wine, 146. 

Remoulade, 63. 

Roe, 159. 

Spanish, 154. 

Tomato, Bottled, 406. 

Traymore, 232. 

Truffle, 120. 

Vinaigrette, 159. 

Waldorf, 155. 

Windsor, 61. 
Sauces, Meat and Fish, 154-160. 
Sauces, Pudding, 257-264. 

Brandy, 262. 

Cambridge, 259. 

Dearborn, 261. 

Denver, 261. 

Florodora, 262. 

Hot Chocolate, 257. 

Monroe, 260. 

Mousselaine, Brandy, 264. 

Orange, 258. 



INDEX 



437 



Peach, 220. 
Peach Brandy, 262. 
Raspberry, 257. 
Roxbury, 259. 
Sabayon Cream I, 263. 
Sabayon Cream II, 263. 
San Monica, 261. 
Sea Foam, 258. 
Sherry I, 260. 
Sherry II, 260. 
Strawberry, 257. 
White Wine, 263. 
Yankee, 259. 
Sausage Stuffing, 153. 
Sausages h la Maltre d Hotel, 

137. 
Sauted Fillets of Lamb, 121. 
Parsnips, 173. 
Pineapple, 392. 
Quail a la Moqum, 148. 
Sweet Potatoes with Rum, 
192. 
Sauterne Cup, 12. 
Savory Finnan Haddie, 101. 

Potatoes, 182. 
Savoyarde Omelet, 58. 
Scallop Cocktail I, 81. 
Scallop Cocktail II, 81. 
Scalloped Scallops, 83. 

Sweet Potatoes with Ap- 
ples, 192. 
Scallops k la Newburg, 223. 
Bresloise, 83. 
en Brochette, 223. 
Fried h la Huntington, 84. 
Samoset, 82. 
Savoy, 82. 
Scrambled Eggs, New York 

Style, 54. 
Scotch Five o'Clock Teas, 324. 
Sea Foam Sauce, 258. 
Sembrich Sandwiches, 385. 
Shad, Baked, 97. 
Shad Roe Salad, 211. 
Shapleigh Luncheon Cheese, 48. 
Shattuck Halibut, 89. 
Sherbet, Lemon Cream, 283. 
Orange Cream I, 282. 
Orange Cream II, 283. 
Sherry Oyster Cocktail, 79. 
Sauce I, 260. 
Sauce II, 260. 
Shrimp and Oyster Newburg, 
224. 

Patties, 235. 



Shrimps, Louisiana, 222. 
Shubert Gingerbread, 320. 
Siberian Punch, 10. 
Silver Cake, 339. 

Skins, Creamed, 171. 
Sponge Cakes, 330. 
Smelts k la Guaymas, 103. 
au Beurre Noir, 102. 
Fried, Britannia, 103. 
Planked, 104. 
Veronique, 103. 
Smith College Caramels, 361. 
Smoked Fish Canapes, 375. 
Smothered Cabbage, 163. 

Chicken, Swedish Style 

139 
Round Steak, 108. 
Snow Eggs, 246. 
Sole, Fillets of, Marguery, 96. 

St. Malo, 95. 
Souffle, Cheese, 49. 
Corn, 168. 
Grape Juice, 276. 
Onion, 171. 
Pineapple, Cold, 273. 
Salmon, 105. 
Squash, 177. 

Tomato, Neapolitan, 179. 
Soup, Berkshire, 65. 

Bisque, Corinthian Clam, 
76. 

Manhattan Clam, 76. 

Mock Corn, 64. 

of Oysters, Capucine, 

75. 
Pimiento, 68. 
Veal Tomato, 67. 
Bouillon, Mock, 64. 
Celery and Tomato Pur6e, 

65. 
Chestnut, Cream, 69. 
Chicken Gumbo, 68. 
Consomme, Chicken and 
Oyster, 71. 
Dubarry, 71. 
Filippini, 71. 
Iced Pimiento, 73. 
Japonnaise, 74. 
Montmorency, 72. 
Tillyprone, 73. 
French Tomato, 66. 
Mock Turtle, 74. 
Mushroom, Clear, 68. 
Nymph Aurora, 70. 
Onion, 66. 



438 



INDEX 



Potage Longchamps, 69. 

Southdown, 67. 

Watercress, Cream of, 70. 
Soup Accompaniments, 77-78. 
Soups, 64-77. 
Sour Cream Molasses Cookies, 

320. 
Souri, 404. 

Sour-milk Doughnuts, 35. 
Southdown Soup, 67. 
Southern Pone, 28. 
Southern Spoon Corn Bread, 27. 
South Park Sweetbreads, 129. 
Spaghetti, Italian, 43. 

Napoli, 44. 
Spanish Codfish, 105. 

Lamb Chops, 120. 

Lobster in Casseroles, 84. 

Potatoes, 182. 

Sauce, 154. 
Spiced Celery, 404. 

Cranberry JeUy, 397. 

Rhubarb, 402. 

Salmon, 105. 
Spider Corn Cake, Littleton, 28. 
Spinach, Moulded, 175. 

Mounded onArtichoke Bot- 
toms, 176. 

Soubrics of, 176. 
Sponge Cake, Delia's, 328. 

Potato Flour, 328. 
Spring Salad, 198. 
Squabs en Casserole, 148. 
Squash Pudding, 249. 

Souffle, 177. 
Standish Pudding, 287. 
Steamed Figs, 356. 

Ginger Sponge, 252. 
Sterling Fruit Pudding, 255. 
Steven Steak, 107. 
Stewed Apricots and Prunes, 

392 
Sticks, Forest Hall Corn, 27. 

Nut Pastry, 313. 

Parmesan Cheese, 51. 

Sultana, 323. 
St. Patrick's Caviare Canapes, 

379. 
Strawberries, Claret, 395. 

Lenox, 394. 

Preserved, 399. 
Strawberry Ice Cream I, 284. 

Ice Cream II, 285. 
en Surprise, 293. 

Parfait Amour, 290. 



Salad, 205. 

Sauce, 257. 
St. Regis Pudding, 278. 
Stretched Chocolate Caramels, 
362. 

Molasses Candy, 357. 
Stuffed Baked Haddock a la 
Preston, 93. 

Cushion of Veal, 126. 

Eggs in Aspic, 61. 

Figs, 47. 

Mushroom Caps, 222. 

Peppers, Jarvis, 174. 
Templeton, 175. 

Prunes, 356. 

Smoked Tongue, 241. 

Tomatoes, 178. 

Turbans of Flounder, 94. 
Stuffing, Bread and Celery, 152. 

Cracker, 151. 

Fall River, 151. 

New England, 151. 

Oyster, 152. 

Potato, 153. 

Sausage, 153. 

Swedish, 152. 
Stuffings for Game and Poultrv, 

151-153. 
St. Valentine's Canapes, 374. 

Hearts, 316. 
Sugar, Lemon Cut, 5. 

Orange Cut, 5. 
Suitable Combinations for Serv- 
ing, 411-419. 
Sultana Biscuits, 29. 

Nut Frosting, 350. 

Sticks, 323. 
Sultan Potatoes, 189. 
Suzanne, Coupe, 297. 
Swedish Meat Balls, 114. 

Stuffing, 152. 

Tea Circles, 313. 

Wreaths, 24. 
Sweetbread and Mushroom 

Patties, 236. 
Sweetbreads a la Root, 128. 

Glazed, Lucullus, 237 

Huntington, 236. 

Mock, 131. 

Monroe, 129. 

South Park, 129. 

Waldorf, 130. 
Sweet Potato Waffies, 33. 
Swiss Chard, 166. 
Syracuse Filling, 347. 



INDEX 



439 



Five o'clock Tea, 6. 
Synip, Chocolate, 6. 
Raspberry, 398. 



Tabasco Fkenck Dressing, 

213 
Taffy,' Butter, 359. 
Tapioca, Fruit, 248. 

Garnish for Consomme, 78. 

Rhubarb, Pudding, 247. 
Tea, Hawaiian Five o'Clock, 5. 

Jamaica Five o'Clock, 6. 

Syracuse Five o'Clock, 6. 
Tea Cakes, 21. 

Chinese, 325. 

Sally Lunn, 22. 
Tea Muffins, 25. 
Teas, Marshmallow, 324. 

Scotch Five o'Clock, 324. 

Waltham, 389. 
Templeton Stuffed Peppers, 175. 
Timbales, Carrot, 164. 

Cheese Custard, 221. 

Chicken and Liver, 230. 

Chicken and Mushroom, 
230. 

Egg and Pimiento, 59. 

Ham, 231. 

Traymore, 231. 

Veal, 229. 
To Measure Dry Ingredients, 2. 
Toast, Cinnamon, 33. 

Corn, 167. 

Corned Beef Tomato, k la 
Bradley, 118. 

Mushroom and Tomato, 
171. 
Toasted Fromage Rolls, 45. 

Salad Sandwiches, 382. 

Triangles, 77. 
Tomato Salad, German, 197. 
Joplin Stuffed, 198. 

Sauce, Bottled, 406. 

Soup, French, 66. 
Tomatoes, Broiled, 177. 

Creole, 177. 

Delmonico, 178. 

Souffle of, Neapolitan Style, 
179. 

Stuffed, 178. 

Virginia Style, 180. 

Liquids, 3. 
Tongue and Chicken Forcemeat, 
242. 



Stuffed Smoked, 241. 
Touraine Fruit Salad, 203. 
Tournadoes'of Beef, 109. 

of Lamb, 121. 
Tra3Tnore Timbales, 231. 
Truffle Sauce, 154. 
Turkey, Boned, 242. 

Tetrazzini, 145. 
Turkish Delight, 367. 

Mint Paste, 367. 
Turnip Cones, 180. 



Urzini, Crab Meat, 86. 



Vanilla Opera Caramels, 360. 
Veal and Sweetbreads, 125- 

131. 
Veal Chops, Bavarian, 125. 

Holstein, 126. 

Loin of, Allemande, 127. 

Stuffed Cushion of, 126. 

Timbales, 229. 

Tomato Bisque, 67. 
Vegetable Panachee, 181. 

Ring, Jellied, 181. 
Vegetables, 161-181. 

en Casserole, 180. 
Venetian Boats, 317. 
Venison Steak, Port Wine 

Sauce, 146. 
Vinaigrette Sauce, 159. 
Virginia Corn Cake, 26. 
Vol-au-Vent, Crab and Mush- 
room, 233. 



Wafers, Chocolate Walnut, 
325 

Cream, 31. 

Peanut, 322. 

Pimiento Cheese, 46. 

Swedish Nut. 322. 
Waffles, Sweet Potato, 33. 
Waldorf Sauce, 155. 

Sweetbreads, 130. 
Walnut Deceits, 46. 

Molasses Squares, 358. 
Waltham Five o'Clock Tea 

Sandwiches, 389. 
Waltham Salad Dressing, 216. 
Washington Canapes, 378. 
Watercress Soup, Cream of, 
70. 



440 



INDEX 



Watermelon Cubes, Sherry 

Dressing, 393. 
Wedding Cake, Ornamented, 

344. 
Wellington Cheese Croquettes, 

50. 
White Fruit Cake, 340. 



White Mountain Angel Cake, 
331. 

Cream Filling, 345. 
White Wine Sauce, 263. . 
Windsor Eggs, 61. 

Yankee Sauce, 259. 






X 



X 
X 
X 
X 
X 
X 
X 
X 



THOROUGHLY RELIABLE g 

THE BEST RESULTS ARE OBTAINED X 
BY USING ^ 

Baker's 



Chocolate 

(Blue Wrapper^ Yellow Label) 

In making Cakes* Pies« Puddings* 
Frosting* Ice Cream* Sauces* 
Fudges* Hot and Cold Drinks 

For more than 130 years this 
chocolate has been the standard 
for purity, deUcacy of flavor 
and uniform quality. 

53 Highest Awards in Europe and America 

The trade-mark, "La Belle Chocolatiere," 
on every genuine package. A beautifully 
illustrated booklet of new recipes for 
Home Made Candies and Dainty Dishes 
sent free. Drop a Postal to 

Walter Baker & Co. Ltd. 




Keglstered 
V. S. Pat. office 



Established 1780 



DORCHESTER. MASS. 



X 
X 
X 
X 
X 
X 
X 
X 
X 



X 
X 
X 
X 
X 
X 



xxxxy^cxxxxxxxxxxxx 




The Boston Cooking School uses and recommends these goods 

(Udk$'r.^i Jellies 

ARE PRONOUNCED BY A 
SCOTCH EXPERT, WHO IS 
ACQUAINTED WITH 
THE PRODUCT OF .ALL 
COUNTRIES, TO BE 

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No Chemicals for coloring. No Pre- 
servatives to prevent fermentation. They 
are not made of Refuse Canning Stock, — cores and skins, — 
but of Pure Fruit Juice, true to name, and best Refined Sugar, 
and Nothing Else. 

males'.... 

HOME MADE 

Preserves 

are made from 

THE BEST TABLE 

FRUIT, IN ITS 

MOST PERFECT 
CONDITION, AND 

BEST REFINED 
SUGARS 

/ use no bleaching process to make green fruit look nvell. 

They contain no coloring matter or chemical preservatives. 
They are ABSOLUTELY PURE. 

"Puri':y In materials," "perfect condition In fruit," "scrupulous 
care In their preparation," have made them the world over THE 
Standard of Excellence. 

if your grocer does not keep 

MY GOODS, SEND FOR PRICE LIST TO 

George €. males, Bemon centre, mm. 





A Cube 

Makes a Ctip 




To make perfect bouillon 
do just two simple things — 



First drop a Steero Cube into a cup ; then add boiling water. 
No fuss, no trouble, no cooking. The Cube dissolves at onCe. 



1SIEER0 



?^ Bouillon 
Cubes 



(Btg. U. S. Pat Off.) 



Made by American Kitchen Products Co., New York 

You will find Steero Bouillon as delicious and delicate m flavor as its preparation 
is simple. Each Steero Cube combines perfectly the flavors of beef, vegetables, 
spices and seasoning. With Steero Cubes every housewife will find many delicious 
possibilities in cooking. Added to soups, sauces or gravies just before serving, 
they give a final touch obtainable in no other way. 



SEND FOR FREE SAMPLES and try Ihem yourself 



Most grocers and drug^gists cafry Steero Cubes. 
If your's does not, send 35 cents for a box of 12, 
postpaid; enouch for 12 cups. Tins of 50 and 
100 Cubes are naore economical for regular use. 



Distributed and guaranteed by 
Schieffelin & Co. 



170 William Street 



New York 



Coder Fun Food Law, Serial No. 1 




Have You Tried the Ne^v 
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LITTLE FALLS :: :: :: NEW YORK 



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Sole Agents for the United States and 
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Next time you bake or fry 
Try COTTOLENE 



Wherever you now use butter or lard in short- 
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DR. WILEY'S TRIBUTE 
TO BREAD 



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there is no other complete ration which 
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CHOICE 

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The Oldest Kitchen Furnishing Store 
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Importer — Wholesale — Retail 

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BOSTON, MASS. 





BELL'S SPICED SEASONING 

is made of the granulated leaves of pure sweet herbs and 
pure spices, and on account of its purity and strength less 
is required than of any other kind. 

IF TOUR GROCER CANNOT SUPPLY YOU, we will mail on receipt of six 3-cent 
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BELL'S SEASONING 

Dorit Experiment, Don't Guess. Use BELL'S to 
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MISS FARMER'S TURKEY DRESSING. 1 cnp Stale bread 
crumbs, 1 cup cracker crumbs, 1 tablespoon Bell's Seasoning, I 

teaspoon salt, hi tablespoon finely chopped onion,}^ cup melted butter, 
H cup finely chopped cold boiled ham. Mix well, and moisten with 
1V3 cups scalded milk. If stufllng is to be served cold, add 1 egg, 
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DELICIOUS HOME MADE SAUSAGE. To each pound of 
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Bell's Booklet of valuable cooking recipes of your grocer or on receipt of postal. 

FordeliciousSausageflavorasdirectedjeitlierwithBeirsSpicedPoultrySeasoning, 
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MADE ONLY BY THE WILLIAM G. BELL CO., BOSTON, MASS. 




iPUREI 

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191 State Street 



*PURE* 

EXTfiftCrS 






SQUIRE'S 

KETTLE RENDERED 

PURE LEAF LARD 

A GENERATION ago there was only 
one kind of lard, — made from fat 
taken from any part of the hog. 
Today there is in use Leaf Lard, made 
from the raw leaf only; Lard made from 
fat taken from other parts of the pig, and many substitutes for 
Lard, made from cotton-seed oil, beef drippings, oils and any 
other substance which has some shortening power. 

The leaves are Nature's way of storing up food in the years 
of plenty for the year of famine. The bear lives all winter with- 
out eating, but food is required to sustain life. He goes into 
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She stores up only the best, — that which has the greatest sus- 
taining power for the least volume. The leaf is Nature's food, 
— the finest, sweetest of fats. The chemical composition and 
physical structure of leaf are similar to that of pure, rich cream. 
It looks and tastes different from other fat. It has a flaky ap- 
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Squire's Pure Leaf Lard is made exclusively from the leaves 
of healthy porkers. Mr. Squire was the first manufacturer to 
make a Lard a little better than any other and yet he invented 
no new process. He made it, and it is made today, just as 
Leaf Lard was made in the New England kitchen years before. 
He melted the pure, raw leaf in an open kettle over a fire, 
strained it through cloth, and ran it into pails to cool. New 
England families were quick to appreciate the difference. 
They noticed a flaky appearance, the absence of any pig odor 
and a sweet, nutty flavor. 



THOUSANDS of dollars have been spent in New England in the last few 
years advertising substitutes for Lard; yet such substitutes have never 
interfered with the increasing demand for Squire's Pure Leaf Lard. 
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Rendered Pure Leaf Lard. It is Nature's food, —better than mother used to 
make. Remember the distinction between Leaf Lard and Pure Lard. Look 
for the word "Leaf" in the label and ask for Squire's and the best is yours. 



JOHN P. SQUIRE & COMPANY .*. boston 



A flavor that's distinctive — 

A taste that delights — 
A breakfast that satisfies — 




USED FOR MANY YEARS AND AP PROVED BT 
MISS FARMER 



Booklet of recipes sent postpaid on application to 



THE WHEATENA COMPANY 

WHEATENAVILLE. RAHWAY.N.J. 



HUB RANGES 

Are the Best Because 

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THEREFORE: 33^% lesS 

friction in Hub Flue and 
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SEE 
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FRENCH TOP 

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MFRS. HUB RANGES AND HEATERS 

52-54 UNION STREET, BOSTON, MASS. 




Write for our free book of recipes. 
Sample four-ounce bottle mailed for 
10 cents. 



Do more than ask for ^' grape juice" 
— ask for Welch's — and get it 



THE WELCH GRAPE JUICE COMPANY 
WESTFIELD. N. Y. 




ONE WEEK 

OR LESS 

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MENS CLOTHES COLLECTED MONDAY RETURNED SATURDAY 
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Telephone 655 Oxford [Telephone 3900 Back Bay 



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Telephone Cambridge 945 

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Telephone Brookline 6030 



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DELIVERY SYSTEM IN BOSTON SUBURBS 
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I 



N the prep- 
aration of 
the many 
fine recipes to 
be found in this 
valuable "New 
Book of Cook- 
ery," a 

HASTINGS 
KITCHEN 
CABINET 

will greatly 
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The Hastings may be seen at most of the best stores. 
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HASTINGS CABINET CO. 



500 BROADWAY 



HASTINGS, MICHIGAN 



Magic 
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testimonials 

I have sold over a thousand. After a few 
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Mrs. G. p. Witham, 

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I consider Magic Covers a necessity in every 
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Fannie Merritt Farmer, 
Principal of Miss Farmer's School of Cookery. 



Price, 65 Cents, Postpaid. 

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For 
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RECOMMENDED and USED by 

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NIOELLE OLIVE OIL 00. 

96 Warren Street 
New York 



Hot Griddle Cakes with Karo 

— Try it for breakfast 
— ^the most delicious 
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/(ss> 



is fine on hot biscuit. 

The children like plain bread 
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Karo Cook Book — fifty pages, including thirty perfect 

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Corn Products Refining Company 



p. o. Box i6i 



NE;W YORK 



Those dainty " old home " cus- 
tards and puddings are so 
good when you make them with 

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Why do you risk failure with ordinary 
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uses Kingsford's — that's 
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that so many cooks miss. 
Insist on getting Kings- 
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Send a post card today for Kings- 
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x6S of the best dishes you ever ate. 
T. KINGSFORD & SON 
Oswego, N. Y. 
National Starch Co., Successors 




The Odors of Cooking 

Can be easily destroyed. Just use the famous 



EGYPTIAN 
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or AEROFUME 

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If burned in the lower hall, it permeates the 
entire house. Especially valuable in the sick room, 
nursery, bath room, hospital, and all public places. 

Box of 16 Pastiles with Holder 25c 



PAUL MANUFACTURING GO. 

36-40 Fulton Street, Boston, Mass. 




A Good Dinner 

Is seen at its best when the finely 
cared for silver reflects it. €I.For 
nearly a quarter of a century 

The reliable silver polish, has brightened 
the silver of the best homes in the land. 
It cannot injure the finest ware, is easy 
to use, and gives perfect satisfaction. 
Ask your dealer and see that you get 

CANDO 
PAUL MANUFACTURING CO. 

36-40 Fulton Street - - - Boston, Mass. 

Makers of the famous Royal Brass Polish 





THE USE OF 

SULPHO - NAPTHOL 

Means a Spotless Kitchen 

A kitchen that not only looks clean but 
is absolutely hygienically clean. 

No dirt or stains on woodwork, walls 
or floors — Sulpho-Napthol will remove 
instantly dirt and stains on which soap 
and water have no effect. 

No grease in the cracks and corners 
around the sink and pipes — Sulpho- 
Napthol will carry every speck of grease 
down and out the pipe. 

No trouble from a clogged-up drain 
pipe — Sulpho-Napthol will thoroughly 
clean and disinfect it. 

No water bugs or roaches — they will 
not cross a surface washed with Sulpho- 
Napthol. 

Sulpho-Napthol is a wonderful healer 
as well as a cleaner and disinfectant. 

For burns, cuts or bruises it is marvelous 
in its soothing, healing, cleansing effect. 




ERA! 



'HIS package — a jar 
of Beale & Geimett's 
Scotch Cure Finnan Had- 
die — is but one of their 
many strikingly attractive 
products of delicious fish 
foods packed entirely in 
glass. 

These packages rep- 
resent an emphatic expression 
of the NEW-ERA of food pre- 
serving: ABSOLUTELY 
SANITARY. THOR- 
OUGHLY STER- 
ILIZED, ENTIRE- 
LY VISIBLE fish 
delicacies, powerfully 
appealing AT A 
GLANCE. 

The 
Finnan 
Haddieis a delight- 
ful product, already of 
phenomenal record. 
It represents only 
the usable portions of 
delicately cured baddies 
— fish absolutely fresh 
from our own waters. It has 
scores of possibilities — but may 
be served cold right from the jar. 
Ask your grocer — 

Or send us fifteen cents towards mailing and we will send our Beale & Gamett recipe 
booklet and a half-pound jar of haddie without further charge. 



Other Beale & Garnett Packages, in Glass 

SMOKED LUNCH HERRING CORNED FISH FLEECY COD 

CLAM PRODUCTS SPICED SARDINES IN PURE OLIVE OIL 



BEALE & GARNETT CO., Eastport, Maine 



c^^^S^ 




PUREOXIA 

GINGER ALE 

MADE WITH DISTILLED WATER 





ani>®ea3Room 

291 Fifth Avenue 



Is one of the most interesting little places 
in New York 



ALL HOME COOKING 




A Perfect 
Salad Cracker 

is the Educator Toasterette. 

A dainty wafer — salted, buttered, 
and toasted to a crisp nicety. 
But it's the sweet whole 
wheat flavor that 
makes their 
eating such a 
lingering de- 
light. Also 
delicious with 
soup. Try them. 



EDUCATOR 
CRACKERS 



Better than Bread 

So say thousands who have tried 
Educator Wafers — buttered. 

A thin, crisp, whole wheat 
Wafer. Nothing more nourish- 
ing for children. And 
nothing more delicious when < 4 

made into sandwiches — using 
Educator Peanut Butter, 
sardines, or soft cheese. 

Educator Toasterettes and 
Wafers are just two of many kinds 
of Educator Crackers. Buy 

them from your dealer. 



Johnson EouotfoRlboDCQMPANY 

Boston, Mass. 






fjt 



q55? 




Coffees and Teas 

True to Name 

There is a wide variation in the price of coflfee and tea 
because there is a wide difference in th^e fla'vor. 

Genuine Java coffee, field ripened and cured by the 
Old Dutch Government process, has a mellow richness 
of flavor unequalled by any other coffee. We import 
the best Java Coffee produced in the Dutch East Indies. 

Genuine Mocha of high quality is rarely brought to 
the United States. Our own agent in Arabia sends us 
the finest produced. 

There are four flavors in tea: "Oolong" from Formosa, 
"English Breakfast" from China, "Green" from Japan, 
and "Orange Pekoe" from India and Ceylon. From 
each country comes a little tea that is delicate and fine in 
flavor. We import from all these countries teas nvorth 
from 30 cents to 60 cents a pound, and a few teas 
ivorth from $1.00 to $2.00. 

After January, 191 3, we can mail anywhere any 
quantity of coffee or tea at very reasonable prices. You 
can have coffee and tea fresh, uniform, and of genuine 
fine flavor if you want it. Write us for prices. 

Oriental Tea Company 

ESTABLISHED IN 1868 



85-87-89 ^^^^^^H^^ ^^^^ °^ ^^^ 

Court V^H^^^H 

Boston, Mass. ^HH^^^B ^^^^ Kettle 





After the sugar nas been safeguarded in 
our refineries by exacting laboratory tests 
to insure its absolute purity, we want 
to be certain of its reaching you as pure 
as it leaves the refineries C :i:-3 so auto- 
matic machinery receives, weighs and 
packs the sugar in dust-tight, germ- 
proof packs^es. No hand touches the 
product from refinery to user. 

In germ-proof packages only 

No flies — no dust 

Sold by grocers in 2 and 5 pound 
Sealed packages. Guaranteed weight 

THE AMERICAN SUGAR 
REFINING COMPANY 

Address — New York City 



/'*te 



» 



WILLIAM LEAVENS & CO. 

Furniture Manufacturers 
32 CANAL STREET BOSTON, MASS. 




SOLID STRAIGHT LINE FURNITURE 

Reasonable in price, and your own taste in finish. A complete 
line on exhibition at our warerooms. Finished in any way 
desired or furnished unfinished. 

WE WILL MAIL UPON REQUEST 
200 OR MORE ILLUSTRATIONS 



William Leavens & Co. 

Manufacturers 
32 CANAL STREET BOSTON, MASS. 



"NO OIL TO SOIL 



» 



THE SOLVING 

OF THE 

DUST 

PROBLEM 



A 1 


m 


Wr 




Standard % 


A 


i 




Duster 


1 


1 


'^1 


25 cents 
Prepaid 


[ 




0m 


Money back 
if not satis- 


F 




factory 


i- 







Write for our "Dust Book A" 

It will show you how to make dusting a pleasure ; how to dry- 
clean a silk skirt in five minutes ; how to clean windows in a 
twinkling; how to polish pianos and highly finished furniture. 

HOWARD 

DUSTLESS DUSTER CO. 

200 Summer St., Boston, Mass. 




«i 



^'Almost as Necessary as 
the Cook/' 

Speaking of Ivory Soap, a Cincinnati woman recent- 
ly made the statement that it is "almost as necessary 
as the cook." 

It is. You can keep house without a cook, but not 
without soap. You must have it; and the purer it is, 
the better. 

Ivory Soap is pure — purer than soaps that sell for 
five times its price; very much purer than einy soap 
that sells at or anywhere near its price. 

And because of its purity. Ivory Soap is available 
for scores of purposes for which ordinary soaps are un. 
safe and unsatisfactory. 

More and more, American housekeepers appreciate 
that fact. More andmore, they realize that Ivory Soap 
is a product on which they can rely. It is pure. And 
purity, in soap, is as necessary as it is in food. 

Ivory Soap . . . 99*>foo Per Cent. Pure 






